I'm late, sorry...But Easter treats!

Hi Friends! Whether you were celebrating Passover or Easter I hope you all had a very sweet Holiday weekend ;) Lucky for me I was able to take part in both festivities this year. I was invited to my first Passover Seder last night at my friends place - it was such a lovely experience to share for the first time with old friends. I was of course on dessert duty and decided to keep it kosher ;)  I made some chocolate covered Matzah, Espresso Macarons and a universal favorite - extra fudgy brownies.

For Easter I really wanted to make a Carrot Cake but opted for this delicious, "almost" guilty free carrot cake donut recipe. I am always a fan of turning anything into a donut. They are way more fun anyways. This recipe is great for a girls brunch or just a random night you want to satisfy that sweet tooth.

carrot cake donut recipe:

what you'll need:


• 1/3 c. + 1 tsp. milk
• 1 tsp. vinegar
• 3 tbsp. unsalted butter, melted
• 1 c. white whole wheat flour
• 1 tsp. aluminum-free baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. sea salt
• 1/8 tsp. nutmeg, freshly grated
• dash of cloves
• 1/4 c. pure cane sugar
• 2 tbsp. honey
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/2 c. carrots, freshly grated (about 2 carrots)

Frosting

• 1 oz. cream cheese
• 1/2-3/4 c. powdered sugar
• 2-3 tbsp. half and half

Garnish

• finely shredded unsweetened coconut, toasted

DIRECTIONS:

1. Preheat oven to 400 degrees.In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool
2. Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Set aside.
3. Into the cooled butter, whisk in sugar, honey, egg, and vanilla extract until evenly combined. Add in curdled milk.
   
4. Stir together carrots, wet, and dry ingredients until just combined. Over-mixing will create a dense donut.
5. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan, filling about 2/3 full.
   Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
   
   

Meanwhile, make frosting. Using a hand-held blender, whip cream cheese until fluffy. Add in 1/4 cup powdered sugar and 1 tablespoon half and half. Whip until evenly combined. Add in another 1/4 cup powdered sugar and 1 tablespoon half and half and whip to combine.

Once donuts have cooled completely, about 15-20 minutes, dunk in frosting rocking the donut around the bowl to evenly coat. Place on cooling rack and allow to dry overnight, uncovered. Sprinkle with toasted coconut (toast over low heat in a skillet until lightly browned). ENJOY :)

Look at these little "carrots" I made out of chocolate covered strawberries. Adorable, I know!

Also made some chocolate covered pretzel bird nests for the extra Easter novelty. I know I am late with all the ideas but hey, there is always next year, right?!

Thanks for stopping by! And Happy Easter all! XO!