Boy. What a crazy week it is already! Today felt so productive. I got a lot done at work and even stayed late to do a training. I took care of a ton of errands today, including picking up my newly-altered bridesmaid dress for my sister-in-law’s wedding AND, drumroll please, finally hunting down the Coconut Curry Hefeweizen from New Belgium (I know, priorities…). I really have been looking for it for a while, and I finally got word that it was available in Portland from the good people at Whole Foods. I can’t wait to try it, but I think I’ll save it until the Timbers match against Seattle this weekend.
Things are getting back to normal around here. The amount of laundry has returned to a normal level. My tomato and cucumber plants are going nuts in the garden, but they are still growing and not yet ripening. All I have to do is be patient (I’ll just keep visiting them every day just in case).
It’s hard to believe our staycation has been over for almost a week. I have a lot of photos to edit (let’s not talk about how many). But I do have some of them edited – some of the food ones, anyway! We made these carrot cake donuts one of the first mornings everyone was at our house. I like that with donuts it’s pretty clear how many each person will eat, so it’s easy to not worry about everyone having enough food.
Here’s what you need:
- 1 1/2 cups AP flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup canola oil
- 1 1/3 cups buttermilk (I didn’t have any – subbed milk + 1 Tbsp. vinegar)
- 1 teaspoon vanilla
- 1 1/2 cups grated carrots
- 1/2 cup powdered sugar
- A few teaspoons of heavy cream
Preheat the oven to 425 degrees Fahrenheit.
Start by sifting the flours, baking powder, baking soda, cinnamon, nutmeg, allspice and salt into a large mixing bowl. In a separate bowl, use a whisk to lightly beat the eggs, brown sugar, oil, buttermilk and vanilla.
Add the grated carrots to the dry ingredients and toss to coat. Then, pour the liquid mixture into the dry mixture. Fold gently to combine.
Spoon into donut pans, filling almost to the edge.
Bake for 5 minutes at 425, then turn the temperature down to 375 and continue baking for another 5-8 minutes. Since they aren’t very thick, the donuts will bake fast – I would advise to keep a close eye on them since all ovens are different. They are done when a tester such as a toothpick comes out clean.
Allow the donuts to cool in a donut pan for 10 minutes, then turn out onto cooling racks and allow to cool completely. Use a fork to mix up the cream and powdered sugar into a glaze – it should not be super thick, but it should also not be runny. Place your wire racks on top of paper towels, silpat or other compostable or cleanable material. Dip the donuts in the glaze and return to the rack to allow the glaze to set up.