Bake it
Carrot Glazed Donuts
These light and fluffy donuts are a wonderful baked treat to share with friends. Be sure to set some aside before the kids get their hands on them…they will disappear!
Updated
Ingredients
- 2 cups all-purpose flour (500 mL)
- 1/2 tsp baking powder (2 mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp cinnamon (2 mL)
- 1/2 tsp salt (2 mL)
- 1 cup sour cream (250 mL)
- 2 eggs
- 1/3 cup canola oil (75 mL)
- 1 tsp vanilla (5 mL)
- 3/4 cup granulated sugar (175 mL)
- 1 cup finely grated carrot (250 mL)
- 3 Tbsp finely chopped pecans (45 mL) (optional)
Glaze
- 1 cup icing sugar (250 mL)
- 2 Tbsp milk (30 mL)
- 1 tsp vanilla (5 mL)
- ½ tsp cinnamon (2 mL) (optional)
Directions
- Preheat oven to 350℉ (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together sour cream, eggs, oil and vanilla. Add sugar and whisk until combined. Add flour mixture, carrot and pecans, if using; stir until batter is smooth and no flour remains.
- Scrape batter into a piping bag or resealable bag. Pipe into oiled donut pans and bake for about 10-14 minutes or until toothpick inserted in centre comes out clean. Let cool in pan for 5 minutes. Remove and cool completely on a wire rack.
- Glaze: Sift icing sugar into a bowl and whisk in milk, vanilla and cinnamon until smooth and runny.
- Dip each donut into glaze and place on cooling rack set over a baking sheet. Enjoy immediately.
Mini Donut Variation: Use mini donut pans instead of full-size donut pans. Will make 24 mini donuts.
Nutritional Analysis
| Calories | 280 |
|---|---|
| Total Fat | 10.2 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 38 mg |
| Sodium | 179 mg |
| Carbohydrates | 42.3 g |
| Fiber | 1 g |
| Sugar | 24.2 g |
| Protein | 5.2 g |
| Potassium | 110 mg |
