We are awfully fond of doughnuts in this house. I especially like the Crispy Cremes we can get at the local Tesco and on the Motorway. Occasionally I will buy a box to treat the missionaries with, and . . . we have been known to indulge in one or two when we are on a lengthy trip along the motorway. But deep fried doughnuts are a once in a blue moon treat for us, which is as it should be.
I am not adverse to baking doughnuts however. I bought myself several doughnut baking pans last year and I break them out every so often. Baked doughnuts are still a real treat, except they are not fried. I guess they are a bit like muffins, except they are shaped like doughnuts. What's not to like about that?
In the past year I have made . . .
Baked Chai Spice Doughnuts.
Honey Glazed Granola Doughnuts.
Baked Chocolate Buttermilk Doughnuts.
White Chocolate Drizzled Gingerbread Doughnuts.
Jam Filled Baked Cinnamon Doughnuts.
Glazed Red Velvet Baked Doughnuts.
I have to say that each variety was quite delicious in their own right. Today though . . . I baked a new favourite. Carrot Cake Doughnuts.
How could you not fall in love with your favourite flavour of cake . . . in doughnut form??? It's not humanly possible I don't think. Enjoy.
*Baked Carrot Cake Doughnuts*
Makes one dozen
chopped toasted walnut pieces, optional
Bake for 15 to 20 minutes, until risen and golden. Allow to rest in the pans for about 5 minutes before tipping out onto a wire rack to finish cooling completely.
To make the glaze, beat together all of the ingredients. It should be thick but slightly drizzable. Spoon over or dip the tops of the baked doughnuts in this mixture, swirling to coat. Sprinkle with toasted walnut pieces before the glaze sets.
Ohhhhhhhhhhhh SO delicious! I do hope you will give them a try! I just know you are going to love them too!