Here's the thing: jetlag is a killer.
Anyone who follows me over on Instagram knows that G and I spent the end of February/beginning of March in Kathmandu, Nepal for a wedding/vacation. This is by far the furthest from home I've ever been and I knew jetlag would be an issue coming home. We planned to land home on a Friday afternoon so we would have a full weekend to sleep and get back up to speed. By I severely underestimated this jetlag. After an initial weekend of sleeping, we spent all of last week going to work and sleeping. By the end of the week I found myself on a wonderful schedule where I would fall asleep at 8 pm and wake up at 4am ready to go for the day. 🙄
Saturday was the first day I started to feel like a normally functioning human being and I made you these Carrot Cake Donuts in celebration. Happy first week of spring!
Carrot Cake Donuts
Yields 18 donuts
2 cup all-purpose flour
1/2 cup cake flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 stick butter, cold and cut into cubes
1 cup plain Greek yogurt
2 teaspoon vanilla extract
2 cups grated carrot
1/4 cup chopped walnuts
Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.
Make your donuts: In a large bowl, whisk together both flours, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want tiny pieces of butter throughout the mixture.
In a medium bowl, whisk eggs until fluffy. Add in yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Once dough comes together, fold in grated carrot and walnuts and mix until combined.
Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.
Make your frosting: In the bowl of an electric mixer, cream together softened butter and cream cheese. Slowly add in powdered sugar and vanilla extract until all is combined. If your frosting needs to be softer, add in milk one tablespoon at a time until you have your desired consistency. Using an off-set spatula, frost your donuts and top with toasted coconut or rainbow sprinkles.
I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the frosting to soften. Enjoy!