Robin’s Egg Carrot Cake Donuts

A classic recipe for a cake flavored with orange, lemon and cinnamon. This vegan carrot cake is frosted in bright yellow cream cheese icing and decorated with strips of candied walnuts or pecans.

This recipe is easy to make and the donuts are moist and delicious. They’re also a great way to use up leftover carrots! Read more in detail here: carrot cake donuts.

Easter is rapidly approaching. Easter also brings the most delectable springtime Easter treats. Robin’s Egg Carrot Cake Donuts, for example. Can we just take a minute to admire how lovely they are?!

Done with the cool gawk moment.

No, no, they’re so lovely.

So, what do we have here? It’s a baked carrot cake doughnut that’s moist enough that you could eat it without the icing. But on top, I prepared a traditional buttercream with robin’s egg blue dye and brown dye flecks for that classic robin’s egg appearance.

If you don’t have a donut mold, this recipe might also work well as cupcakes. Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes

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How to make cake donuts at home

If you’ve ever cooked a standard cake, you’ll be fine with this carrot cake donut recipe. The cake donut itself is simple to make: with a stand mixer, combine the wet ingredients, then add the dry ingredients and beat until just mixed. Before icing the cake donuts, bake them for 15 minutes and allow them cool fully on a wire rack.

Make the buttercream icing while the carrot cake donuts are cooling. Room temperature butter, powdered sugar, whole milk, and a dab of vanilla make up the buttercream. Allow the mixer to run for 2 to 3 minutes to get the icing extremely fluffy. You may need to experiment with the food coloring to get the perfect shade of robin’s egg blue. Add a drop or two of food coloring at a time – remember, you can always add more, but you can’t take it back!

(Though I doubt anybody will notice if your buttercream is excessively colorful.) After all, you’re offering cake donuts!)

Once the donuts have fully cooled, frost them and then use a dry brush to add pieces of brown food coloring to create the speckled egg appearance.

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How do you keep carrot cake donuts fresh?

Because these cake donuts are baked rather than fried, they should keep in an airtight container for 3 to 4 days. (If I were you, I’d keep these in the fridge to preserve the creamy buttercream.) If you’re making a large batch, save a few unfrosted donuts in the freezer for later. Set the frozen donuts out on the counter to defrost and create a fresh batch of icing when you’re ready to eat them.

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That’s all I’ve got for today. I adore you two!

Print

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 12 doughnuts.
  • Donuts is a category of food.
  • Baked method
  • Breakfast is the cuisine.
  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 12 doughnuts.
  • Donuts is a category of food.
  • Baked method
  • Breakfast is the cuisine.

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 12 doughnuts.
  • Donuts is a category of food.
  • Baked method
  • Breakfast is the cuisine.

Ingredients

For the doughnuts, follow these instructions:

  • a third cup of vegetable oil
  • 2/3 cup sugar, granulated
  • 1 teaspoon extract de vanille
  • 2 big room-temperature eggs
  • 1/2 cup carrots, finely grated
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • a half teaspoon of salt
  • cinnamon (1 1/2 teaspoons)
  • 1/2 gallon of buttermilk

To make the icing:

  • 1/2 cup room temperature butter
  • 2 and a half cups powdered sugar
  • 1 tablespoon milk (whole)
  • 1 teaspoon extract de vanille
  • food coloring (blue, black, and brown)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a doughnut pan with cooking spray. Remove from the equation.
  2. Combine vegetable oil, sugar, vanilla extract, and eggs in a standing mixer fitted with a paddle attachment. Mix for approximately 30 seconds, or until everything is well incorporated. Mix in the carrots until everything is well mixed.
  3. Meanwhile, whisk together flour, baking powder, salt, and cinnamon in a separate basin. Fold in the flour mixture and buttermilk alternately until everything is incorporated.
  4. Fill prepared donut molds uniformly with batter, filling to the top crest of the mold. Allow to cool slightly before flipping onto a cooling rack after baking for 15 minutes. Before icing, let the cake cool fully.

for the cream cheese icing

  1. In a standing mixer fitted with a whisk attachment, beat the butter until light and fluffy, approximately 2 minutes. Whip for another minute after adding the powdered sugar, whole milk, and vanilla extract. 1 drop blue food coloring and 1/2 drop black food coloring This should result in a lovely robin’s egg hue. If it’s off, try adding additional blue and black while keeping the color bright.
  2. Dollop 3 teaspoons of icing onto each doughnut before baking. Spread evenly over the top, then scrape the icing from the center of the doughnut to the outside using the back of a butter knife.
  3. Combine 4 drops of brown food coloring and 2 drops of water in a small basin. Dip a dry 1-inch brush into the mixture and flick it over the donuts to get the desired egg look.

Carrot cake, moist, spring, easter, delicious, the best Keywords: carrot cake, moist, spring, easter, flavorful, the best

More handmade doughnuts may be found at:

Donuts with Oreos

Mexican Spiced Donuts

Pumpkin Donuts from Scratch

Sugar Cookie Donuts with Frosting 

Donut Cake That Is Absolutely Epic

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Related Tags

  • how to make cake donuts
  • cake donut recipe baked
  • simple carrot cake recipe

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