Baked Carrot Cake Donuts

• Grated carrots, ½ cup, 60g (reserve ¼ cup for topping)
• All-purpose flour, ½ cup, 60g
• Baking soda, ½ teaspoon, 2g
• Baking powder, ½ teaspoon, 2g
• Ground cinnamon, ½ teaspoon, 1.3g
• Ground ginger, ¼ teaspoon, 0.5g
• Salt, ¼ teaspoon, 1.5g
• Granulated sugar, ¼ cup, 50g
• Egg, 1 large, 50–60g (or 60g plant-based yogurt for vegan option)
• Melted butter, 4 tablespoons, 56g (or plant-based alternative)
• Vanilla extract, ½ teaspoon, 2g

• Powdered sugar, 1 cup
• Heavy cream (or plant-based milk alternative), 1-2 tablespoons
• Reserved grated carrots, toasted

Make the Batter:

In a mixing bowl, combine ¼ cup (30g) grated carrots with the rest of the donut batter ingredients. Mix until fully incorporated.

Prepare Donut Pan:

Lightly spray your donut pan with nonstick spray. Transfer the batter into a piping bag and pipe evenly into the molds.

Bake:

Place the remaining ¼ cup (30g) grated carrots in a small oven-safe dish to toast.

Bake the donuts and the carrots at 350°F (175°C) for 13–15 minutes, or until the donuts are lightly golden and spring back to the touch.

Cool & Glaze:

Allow the donuts to cool completely. Meanwhile, mix powdered sugar with a splash of heavy cream (or plant-based milk) until a smooth glaze forms.

Drizzle over the cooled donuts, then sprinkle with the toasted grated carrots.