Carrot cake lovers, meet your new favourite treat. These cozy baked donuts are made with real shredded carrots, and topped with a sweet maple glaze that feels like a hug from Canada. 🇨🇦 They’re sweet, earthy, and just healthy-ish enough to enjoy with your morning coffee. Perfect for summer baking, weekend brunch, or your next home café moment.
Serves 12
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Donuts
- 2 cups (500 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) sour cream
- 2 large eggs
- 1/3 cup (75 mL) canola oil
- 3 tbsp (45 mL) maple syrup
- 3/4 cup (175 mL) granulated sugar
- 3/4 cup (175 mL) finely grated carrot
Glaze
- 1 cup (250 mL) confectioners’ (icing) sugar
- 2 tbsp (30 mL) maple syrup (approx.)
Instructions
- Donuts: Preheat oven to 350ËšF (180ËšC). Lightly spray donut pan with nonstick cooking spray; set aside.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together sour cream, eggs, oil and maple syrup. Add sugar and whisk until combined. Add flour mixture and carrot; stir until batter is smooth and no flour remains.
- Scrape batter into a piping bag or use a resealable bag and cut the corner. Pipe into prepared pan and bake for about 10 minutes or until tester comes out clean. Let cool in pan 5 minutes, then remove from pan to completely cool on a rack.
- Glaze: Sift confectioners’ sugar into a bowl and whisk in maple syrup until smooth and runny, adding up to 1 tbsp (15 mL) more if necessary.
- Dip each donut into glaze and place on cooling rack set over baking sheet. Enjoy immediately or let stand until glaze sets before serving.
Variation
- Use mini donut pans instead of full-size donut pans. Recipe will make about 24 mini donuts.
- If you don’t have a donut pan, you can use a muffin tin.
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