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Baked Carrot Cake Donuts With Honey Butter Glaze
Food & Drink
Carrot Cake Donuts:
2 c. flour
½ c. sugar
½ c. packed brown sugar
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. cardamom
1 egg, slightly beaten
1 c. buttermilk or sour milk
1 c. finely shredded carrots
Honey Butter Glaze:
3 tbsp. honey
3 tbsp. melted butter
pinch of cardamom
2 c. powdered sugar
Coat 2 regular-sized donut pans with cooking spray. (Regular-sized donut pans typically have 6 cavities.)
In a large bowl, combine flour, sugars, baking powder, salt, cinnamon, and cardamom.
In another bowl, whisk together egg, buttermilk, and carrots.
Mix the wet ingredients into the dry ingredients until just combined.
Pour batter into a gallon-sized ziploc bag, and snip off the corner of the bag.
Pipe the batter into the baking pans, filling each donut cup about ¾ full.
Bake at 350 degrees for 15-17 minutes, or until a toothpick comes out clean.
Allow to cool for 5 minutes, then flip the pans over and tap the donuts out onto a wire rack. Cool completely.
In a small bowl, combine honey, butter, cardamom, and powdered sugar. Whisk until smooth.
To glaze the donut, dunk the donut into the bowl of glaze, covering about ⅔ of the donut. Allow the excess glaze to run off.
Place the donuts back on the wire rack to set for about 10-15 minutes before eating. Enjoy!