Carrot Cake Baked Donuts

 This #MMsCarrotCake shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #CollectiveBias

It is no secret that I love a reason to bake! In fact, I have noticed all sorts of reasons to put on my apron lately. Spring is almost here, so I am counting down the days till we have ripe strawberries in the field and cherry trees blossoming next to the house. But, I also get excited to create a new and delicious treats to surprise my family for Easter.

One of my husband's all-time favorite cakes is carrot cake. If you have ever made a layered carrot cake, you know they take up a afternoon, at least, to bake, decorate and chill before serving. Though I don't mind making one for him, it is not a spur of the moment kind of dessert.  I was inspired by the seasonal M&M's® Carrot Cake candy I found at Walmart, to create a fast and delicious Carrot Cake Baked Donut that we could enjoy anytime.

Not just create for special occasions.

Spring and Easter mean the days are getting longer and my hens are laying nearly a dozen eggs a day. That is probably why I am more motivated to bake lately. I have eggs coming out of my ears! 

I am a complete baked donut convert. They are so quick and easy to make for my family. I love not having to deal with hot oil or the smell of frying in the house. The only downside is you need a donut pan.

I have to tell you, once you get a donut pan, you will be off and baking donuts often. The possibilities are endless, and you are going to want to start by giving this easy recipe a try.

First, grease the donut pan. I like to use cake release for this, It is a combination of non-stick spray and flour. It really does help the donuts come out more easily. This is especially helpful if you like to put bits of chocolate in the dough... or M&M's® Carrot Cake pieces.

I think a good carrot cake starts with a moist and flavorful spice cake base. I like to add plenty of nutmeg and allspice to mine. It is also a fun place to add in some whole wheat flour. Really, no one will ever know!

After mixing up all my ingredients in the stand mixer, I folded in the finely grated carrot and pieces of M&M's® Carrot Cake. I roughly chopped the candy in half since the donuts are not very big. I wanted to find little nuggets of white chocolate inside with every bite. It was a fun surprise when you first bite into the donut.

Then I created a simple cream cheese frosting with my hand mixer. Isn't that the best part of carrot cake? It also was perfect for keeping my M&M's® pieces in place on top of the donuts.

I just love the colors, too! I picked up M&M's®, including the M&M's® Carrot Cake, at my local Walmart just in time for all my Easter treat baking. I also have enough on hand to add to my son's Easter basket and for adults to munch on while creating all those Easter baskets this year. There was cute displays near the checkout lanes in my store.

Both my husband and youngest child were sneaking candy as I baked. Both are enjoying this seasonal flavor.

Okay, now onto the recipe...

Carrot Cake Baked Donuts

You Will Need:

• 1 c, pastry flour
• 1 c, wheat flour
• 2/3 c. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/4 c. butter, melted
• 2 eggs
• 1 c. milk
• 1 tsp. vanilla extract
• 1 c. finely shredded carrots
• 1/2 c, M&M's® Carrot Cake, roughly chopped

Cream Cheese Frosting:

• 4 oz. cream cheese, at room temperature
• 2 tsp. butter, softened
• 1/2 c. powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• more M&M's® Carrot Cake pieces for decorating

Preheat the oven to 350 degrees. Brush the donut pan with cake release or non-stick spray.

In a stand mixer, whisk together the flours, sugar, baking powder, salt and spices. 

In a medium bowl, whisk together the butter, eggs, milk and vanilla extract. Add the wet ingredients to the mixer and stir to combine. Fold in the shredded carrot and M&M's® Carrot Cake pieces. 

Bake for 10 to 12 minutes, or until the tops start to turn golden brown. Let them cool for 5 minutes in the pan before inverting onto a cooling rack. Allow them to cool before frosting.

To prepare the frosting, beat the cream cheese and butter till smooth. Mix in the powdered sugar, vanilla and salt. Spread over the cooled donuts and top with M&M's® Carrot Cake pieces. 

Enjoy!

You may also like my Peanut M&M's® Peanut Butter Pie recipe.

Or these M&M's® Cookie Bars or this Captain America Chocolate Chip Cookie Skillet Shield.

Okay, you saw what I created with my M&M's® Carrot Cake candy, what Easter treats do you want to create for your family? Will you be including M&M's® in the fun?

Zeppole - Secret Recipe Club #Recipe

Yes, last week I posted my Secret Recipe Club post for June, but this week I am highlighting a recipe to make up for a blogger who was left off from last week.

She is a fabulous cook and baker and someone I know from the weekly recipe round-up, Friday Frenzy. I was excited to make something from Danielle's blog, Mostly Food and Crafts. I hope after reading my post you will take a moment to visit her blog and show her some comment luv.

You will find a whole range of great posts on Danielle's blog. From great recipes like her Cuban Bread from the bread machine to her Meatballs with Couscous and Feta, you will find something sure to fit your family's tastes. And she also posts crafts and other kid-friendly projects (both food and craft related).

 

Okay, each month I face the tough decision of choosing one recipe to write about from a fellow foodie's blog, it can take me days and multiple visits to find just the right item. Or, as the case this time, something just jumps off the screen at me. These little Zeppole were irresistible to me.

Hello Zeppole, where have you been all my life?

I've heard of Zeppole before and was curious to try them for myself. The dough reminds me of a cream puff shell... but also with one foot in fried donut land. A fabulous little Italian treat that I made with my kids and was pleasantly easty to create. These would be fabulous with a berry dipping sauce, but I went with the same cinnamon sugar that Danielle's daughter used for her post.

Simplicity works well here.

While I was whipping up this batch of zeppole I was struck by how similar the dough was to the cream puff shells. Hmmm.... Of course, instead of baking them you fry the batter. It still had the eggy-custardy good flavor.

Donuts fry fast and this batter goes together really quick as well, so get everything out and assembled before you start. I like to dip my donuts while the oil is still warm so they will pick up more of the cinnamon, nutmeg and sugar goodness...

So have it ready to go.

Start by putting your butter, 3 tablespoons sugar, water and salt in a little saucepan. Let it melt and then bring it up to a gentle boil. Take it off the heat and stir in the flour.

Turn the heat back on and let the dough come together to form a ball. It will come away from the edges and become quite dense.

Then add it to your stand mixer and beat in each egg. The dough should be nice and creamy now.

I just splurged on a new candy thermometer and this was the perfect chance to break it in. The oil needs to come up 2" from the bottom. Once the oil reaches 375 degrees, drop a tablespoon of batter in the hot oil. I used a cookie scoop for uniformity.

Let them cook till they are golden brown and have puffed up almost twice their size. You want to make sure the centers are cooked through. Just wait and see how big they get! I was surprised.

Then roll them in your cinnamon mixture and allow them to cool slightly before diving in. Danielle suggested eating these while they were still warm... I actually liked them warm, but then went back and loved them cold as well. They were still delicate and delicious.

Zeppole 
recipe originally from Giada de Laurentiis through Mostly Food & Craft

You Will Need:

• 1/2 c. sugar, + 3 Tbsp.
• 2 Tbsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1 stick of butter
• 1/4 tsp. salt
• 1 c. water
• 1 c. AP flour
• 4 large eggs
• canola oil for frying (enough to cover 2" deep in your pan)

Whisk together the 1/2 c. sugar, cinnamon and nutmeg topping in a bowl. Set aside.

In a medium saucepan, heat the butter, salt, water and 3 tablespoons of sugar. Bring it just up to a boil, then remove it from the heat and whisk in the flour. Return it to medium heat and cook the dough till it forms a ball and comes away from the side of the pan. Put the dough in a stand mixer and beat in the eggs, one at a time.

Heat your oil for frying to 375 degrees. Drop batter by the tablespoon into hot oil and cook till zeppole are golden brown and have puffed up to twice their size. Remove from the oil and roll in the topping mixture while still warm. Cool slightly and dig in.

Enjoy!

Thanks for stopping by. Here are more delectible recipes from the talented folks with the Secret Recipe Club...

An InLinkz Link-up