Get ready to indulge in a delightful treat that combines the best of two worlds: moist carrot cake and fluffy doughnut holes! These Carrot Cake Doughnut Holes are not only a scrumptious way to satisfy your sweet tooth, but they also pack in the goodness of grated carrots and walnuts. Perfect for breakfast, a snack, or a dessert, these bite-sized delights are sure to impress your family and friends. With just 35 minutes of your time, you can create a batch of 24 irresistible doughnut holes that will have everyone coming back for seconds. Are you ready to elevate your baking game? Let’s dive into this easy and delicious recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 doughnut holes
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it lightly or lining it with mini muffin liners.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk the dry ingredients together until well blended.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil. Stir until the mixture is smooth and well combined.
- Add the eggs to the sugar and oil mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
- Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
- Gently fold in the grated carrots and chopped walnuts (if using) until evenly distributed throughout the batter.
- Using a small cookie scoop or spoon, fill each cavity of the prepared mini muffin tin about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the doughnut holes are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the tin from the oven and allow the doughnut holes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- For an optional finishing touch, you can roll the cooled doughnut holes in granulated sugar or a mixture of cinnamon and sugar for added sweetness and flavor.
- Serve the carrot cake doughnut holes warm or at room temperature. Enjoy your delicious treat!
Tips
- Prep Ahead: To save time, you can grate the carrots and measure out your dry ingredients the night before. This way, you can whip up the doughnut holes in no time!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense doughnut holes, so be gentle!
- Customize Your Flavors: Feel free to add in your favorite spices, such as ginger or allspice, for an extra flavor kick. You can also substitute the walnuts with pecans or omit them entirely if you prefer a nut-free version.
- Perfect Baking: Keep an eye on your doughnut holes as they bake. Ovens can vary, so check for doneness a minute or two early to avoid overbaking.
- Roll in Sugar: For an added touch of sweetness and a beautiful finish, roll the cooled doughnut holes in a mixture of cinnamon and sugar. It’s a simple step that makes a big difference!
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage—just thaw them at room temperature when you’re ready to enjoy!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: mg
