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Baked Carrot Cake Doughnuts frosted with pineapple cream cheese frosting and topped with toasted walnuts.
For the carrot cake doughnuts:
Preheat oven to 375 F. Lightly grease an 18-count doughnut pan; set aside.
In a medium sized mixing bowl sift together the flour, ground cinnamon, nutmeg, baking powder, and baking soda; set aside.
In the bowl of your stand mixer cream together the butter, light brown sugar, and salt. Add egg, vanilla, and yogurt; beat until smooth. Stir in pineapple and carrots. Slowly mix the dry ingredients into the wet, until fully combined.
Spoon the mixture into a piping bag or a Ziploc bag with the corner cut off. Pipe batter into prepared pan, filling only 1/2 way up the side of the doughnut cavities. Bake for 10 minutes then remove pan from the oven. Cool doughnuts in the pan for 10 minutes, then invert onto a wire rack.
For the cream cheese frosting:
In the clean bowl of your stand mixer cream together the butter and cream cheese until smooth. Pour in the pineapple juice and powdered sugar; continue to beat until completely blended and smooth.
Frost the doughnuts and top with chopped, toasted walnuts.
For the chopped walnuts:
Add the chopped walnuts to a frying pan. Cook over medium heat, stirring frequently, until toasted and fragrant, about 3 to 5 minutes.
Adapted from Life’s Simple Measures.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!