Cake Shop Near Me - Madhu's Cakeblogin -
Carrot Cake Doughnuts
Makes 8
Ingredients:
Cake batter:
1 1/2 cups organic whole wheat pastry flour or all-purpose flour
3/4 cup plus 2 Tbsp granulated sugar
3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
1/4 cup plus 2 Tbsp avocado oil or other neutral oil
1/2 cup plant-based milk
1 1/2 tsp pure vanilla extract
1 1/2 cups shredded carrots
Glaze:
1/2 cup melted coconut butter
2 Tbsp maple syrup
1/2 tsp pure vanilla extract
3-4 Tbsp filtered water or as needed
1/8 tsp sea salt
Topping:
1/4 cup chopped pista
Instructions:
Oil an 8-hole silicone doughnut pan and preheat the oven to 350 degrees Fahrenheit.
Mix the flour, sugar, baking powder, sea salt, and spices together in a big bowl and mix well with a whisk.
Incorporate the flax eggs, avocado oil, milk, and vanilla, and use an electric mixer to beat for approximately one minute (or three minutes if whisking by hand).
Fill the holes in the prepared pan 3/4 of the way with the cake batter.
When a toothpick inserted into the centre of the doughnuts comes out practically clean with a few wet crumbs, it is done. Bake the doughnuts for around 15 to 20 minutes.
After taking it out of the oven and allowing it to cool for twenty minutes, use your cooling rack to tap the pan to release the doughnuts. After removing them from the pans, let them cool fully.
Whisk together all the ingredients except the water to make the glaze. After that, whisk in the water until uniformly smooth. Add a few tsp additional water if it's a touch too thick until it has a pourable consistency.
Drizzle the doughnuts with glaze, then top with pistachios.
Let the glaze harden, then savour!
Doughnuts can be kept for up to a week in the refrigerator when covered.
Observations:
You can use either coconut sugar or maple sugar for the sugar if that's what you'd prefer.
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