Baked Carrot Cake Doughnuts

Directions

Baked Doughnuts

1. Preheat the oven to 190°C/170°C fan and lightly grease your doughnut pan/silicone moulds with vegetable oil

2. Cream together the light muscovado sugar and butter in a bowl until light and fluffy

3. Add the egg and mix

4. In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and ginger. These are your dry ingredients

5. Add half the milk and half the dry ingredients to the sugar and butter mixture and mix

6. Repeat with the remaining halves

7. Place the grated carrot between a few sheets of kitchen towel and press once to remove some of the carrot juice

8. Fold in the grated carrot

9. Transfer the mixture to a piping bag and fill each doughnut mould approx. ¾ full

10. Bake in the oven for 10-12 mins

11. Leave the doughnuts in the moulds for 5 mins, then remove and cool on a wire rack

Cream Cheese Frosting

1. With a handheld or stand mixer, beat the butter for 3-5 mins until it has a spreadable consistency

2. Add the cream cheese and beat again until smooth. It is important your cream cheese is at room temperature, otherwise you will end up with lumpy frosting

3. Sift in the icing sugar and beat for 3-5 mins. You might need to add in some milk at this point but it will depend on how much liquid came out of the cream cheese. You want the frosting to be of a similar consistency to thick cream. If the frosting is too runny it will drip down the sides of the doughnuts

4. Dip the top of each doughnut into the frosting, twisting as you remove them. Use the back of a teaspoon to spread the frosting

5. Top with chopped walnuts and enjoy!