Carrot and Sweet Potato Cake Donuts

Fall is here!! Can you tell? There is so much pumpkin spice everywhere and I love it. I already put up Halloween decorations in my office, and I’ll be putting up my home ones this weekend when I have time for a full afternoon of decorating and watching Hocus Pocus (fun fact: my sister and I love this movie. Our next favorite to watch together is Night at the Roxbury). I’m starting a bit early this year because I’ll be out of town for almost half of October, and I need to enjoy it while I can. My first Fall treat was making these donuts last week. I had some sweet potatoes and carrots that I needed to use up, so I decided to go all-in with donuts.

These donuts are similar to pumpkin donuts, but the carrot and sweet potato add a unique flavor, kind of like a hybrid between carrot cake and sweet potato pie. You can certainly add some nuts or raisins to them if you’d like, I just didn’t because I didn’t want to go to the store. Whomp.

To start, I microwaved the sweet potatoes until soft. You could also roast in the oven, but the microwave saved some time. Once cool, dig out the sweet potato. You want about a cup packed, which is about one large or a couple medium ones. You’ll also need to grate up about one cup of carrots, which I got from two large carrots.

DSC04170

Next, whisk together 2 cups flour (I used 1/2 cup whole wheat flour and 1 1/2 cups all purpose), 1 1/4 cup sugar (I used 1/2 cup brown sugar and 3/4 cup white sugar), 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1 tablespoon pumpkin pie spice. If you don’t have pumpkin pie spice, you can make your own or use 1/2 cinnamon, 1/4 ginger, and 1/4 nutmeg.

In a separate bowl, mix together 2 eggs, 1/3 cup melted butter, the carrots, and the cooled sweet potato. Mix the wet ingredients into the dry. If too thick, add 2-4 tablespoons of milk.

Preheat the oven to 350 degrees. Spray two donut pans with nonstick spray. Transfer the donut mixture into a ziploc bag, cut off a small portion of one corner, and squeeze into the molds (sorry, no pics for this step). Bake for 10-15 minutes, or until a toothpick comes out clean. Serve warm or let cool to ice.

You can create a fun cinnamon icing, or go with the basics, which I did. I mixed together powdered sugar, whole milk, and vanilla extract until only slightly runny. Drizzle over donuts and enjoy!

For your cat fact this post I want to let you know about the most adorable cat pillows I’ve ever found. I was visiting my best friend from high school in Grand Rapids, MI this weekend and found a pillow in their downtown museum. (side comment: you should go to Grand Rapids ASAP if you like beer, food, art, and/or being a short drive away from the beautiful shore of Lake Michigan)

Anyway, I looked up the makers of the pillow, called The Rise and Fall, and they have even MORE adorable cat (and non-cat) pillows: like this one. This is the one I got, and I am in love with it (…..although it only cost $18 in the store). My husband also didn’t protest it that much so you know it’s not over the top. They have a lot of other cute pillow and towels, so, HINT HINT for upcoming holidays and birthdays. Your fact is that this isn’t a paid endorsement I’m just super happy over my new pillow.

And now for the recipe.

Carrot and Sweet Potato Cake Donuts

This made 15 donuts in a donut pant. You could also use this recipe to make one regular loaf pan size of bread.

Ingredients

1 cup mashed sweet potato, cooled (around 1 large sweet potato or a few small)
1 cup grated carrots (from around 2 large carrots)
2 cups flour (I used a ratio of 1/2 cup whole wheat and 1 1/2 cup all purpose)
1 1/4 cup sugar (I used 1/2 cup brown sugar and 3/4 cup white sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice (see above for options)
2 eggs
1/3 cup melted butter, cooled
2-4 tablespoons whole milk

Optional:

Make your own frosting or glaze: I used a similar mixture to this one.

Instructions

  1. Preheat oven to 350 degrees. Whisk together flour, sugar, baking soda, salt, cinnamon and pumpkin pie spice. In a separate bowl, mix together eggs, cooled melted butter, the carrots, and the cooled sweet potato. Mix the wet ingredients into the dry. Add milk one tablespoon at a time if too thick.
  2. Spray two donut pans with nonstick spray. Transfer the donut mixture into a ziploc bag, cut off a small portion of one corner, and squeeze into the molds. Bake for 10-15 minutes, or until a toothpick comes out clean. Serve warm or let cool to ice.
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