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You can’t always get what you want, but sometimes life hands you recipe developer Erin McDowell’s carrot cake doughnuts and it’s exactly what you need.
“Think traditional carrot cake flavor, morphed into a cake doughnut,” McDowell tells us. “It has all the good stuff: shredded carrots, toasted pecans and, of course, a cream cheese glaze.”
Baking doughnuts is, in our opinion, way easier than deep-frying. The only tradeoff? You’ll need a doughnut pan. We like this nonstick one from Wilton.
“The cream cheese will make the glaze thicken as it sits,” McDowell says, “so you might have to thin it out to get it to the ideal drizzling consistency. Or you can spread it on for a more frosting-like texture. These doughnuts are great on their own, but I like to finish them with ground cinnamon, which looks really cute.”
You might say they’re almost too cute to eat. Almost.
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