Recipes

Carrot Cake & Maple Walnut Crumble Glazed Baked Donuts

Ingredients:

• 2 cups (500 mL) All-Purpose Flour, sifted
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• Pinch of Salt
• 1/2 cup (125 mL) Coconut Oil
• 2/3 cup (50 mL) Golden Yellow Sugar
• 2 Large Eggs, room temperature
• 2/3 cup (50 mL) Vanilla Yogurt (gelatin free)
• 1 cup (250 mL) Carrots, finely grated

Maple Walnuts:

• 1/4 cup (60 mL) Walnut Pieces
• 2 tbsp Maple Syrup

Glaze:

• 3 cups (675 mL) icing sugar
• 1/2 tsp Ground Cinnamon
• 1/2 tsp (2 mL) Pure Vanilla Extract
• 1/3 cup (80 mL) + 2 tbsp Whole Milk

Directions:

1. Grease donut pans with coconut oil or unsalted butter and preheat oven to 350°F.
2. To make batter in a bowl, mix all the dry ingredients and set aside. In a larger bowl, beat coconut oil and brown sugar until creamy, about 3-4 minutes ensuring you use a spatula to scrape sides of bowl. Add in eggs and beat until creamy. Using a spatula stirring in yogurt and dry mixture until incorporated. Add in grated carrot and stir just enough until mixed. Divide batter evenly in donut pans. Place in preheated oven and bake for 15-17 minutes until lightly golden and cooked through. Place on cooling rack with baking sheet underneath to slightly cool.
3. To make walnuts, heat maple syrup in a small sauce pan over medium heat. Add walnuts and cook stirring occasionally until bubbly and syrup has reduced, about 2-3 minutes. Remove from heat and let cool. Once cooled, finely chop walnuts.
4. To make glaze, in a large bowl, add icing sugar, cinnamon and vanilla. Whisking in milk until creamy and smooth.
5. To assemble donuts, dip the tops of donuts in glaze ensuring the entire top is covered. Place back on cooling rack and sprinkle generously with walnut crumble.

NOTE: Store donuts in an airtight container on the counter for up to 5 days or in the freezer for up to 2 months.

Prep Time: 35 Minutes
Bake Time: 15-17 Minutes
Total Time: 50 Minutes
Yield: 16 Donuts

Thanks to @irene_matys