Can you believe that Easter is this weekend? I still don't have my entire menu planned, but I do know that we will be having these baked (not fried!) carrot cake donut holes for breakfast. They are so easy to make and only require a mini muffin pan.
Do you like maple-glazed donuts? Do you like carrot cake? If you do, then you are going to LOVE these donuts. Or is it doughnuts? Hmm...
Anyway, what matters is the taste. It took me 3 tries to get the spices just right, but I don't think my husband minded all the taste tasting. I finally settled on a lightly spiced donut with cinnamon, ginger, and nutmeg, covered in a sweet maple glaze. My family absolutely loved them. I actually had to hide them from my one year old who kept begging for a "cupcake."
Besides giving you a recipe for Easter, I also thought I would give you some cute Easter basket ideas that don't involve candy. We might put a few M&Ms in some of the plastic eggs for the kids, but for the most part we put stickers, bouncy balls, sticky hands that you can throw against the windows, beaded necklaces, and creepy plastic bugs in eggs (the kids LOVE those and they cost $1 for 8).
|Easter Basket Goodies - (Toddler Girl)|
Other ideas... coloring books, small puzzles, little dinos, toy cars, Legos, Slinkys, bath toys, squirt guns, sidewalk chalk, Play-Doh, silly string, and small books. Note to self: Keep this list handy for Christmas too. :)
Well, I have an Easter menu to plan and baskets to put together, so I better get going. I hope you and your family have a wonderful Easter!!
Baked Carrot Cake Donut Holes with Maple Glaze
1 3/4 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup packed light brown sugar
1 tbsp. granulated sugar
1 large egg, at room temperature
1/3 cup vegetable or canola oil
1 tsp. pure vanilla extract
1/2 cup low-fat milk
3/4 cup finely shredded carrots (from ~1/2 lb. or 3-4 carrots)*
Butter for greasing the muffin pan
2 cups powdered sugar, sifted
1/4 cup milk
1/2 to 3/4 tsp. maple flavoring/extract (to taste)
Pinch of salt
*To shred the carrots, use the shredding blade of a food processor. Then switch to the regular blade and pulse until finely shredded.
Preheat the oven to 350°. Use a small cube of butter to generously grease each well of a mini muffin pan.
In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the sugars, egg, oil, vanilla, milk, and carrots together. With the mixer on low, slowly add in the dry ingredients. Mix just until incorporated.
Fill the wells of the prepared muffin pan 3/4 full with the batter. (I use a small ice cream scoop for this.) Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely. (I use a small spatula to help remove them from the pan.)
To prepare the glaze, whisk the powdered sugar, milk, maple extract, and salt together. Add additional milk as necessary to reach the desired consistency. Place a baking sheet or wax paper under the cooling rack for easy clean-up.
Using two forks, dip each donut into the glaze, turning to coat. Pick them up with the forks, allowing the excess glaze to drizzle back into the bowl, before placing them back on the cooling rack. The glaze will harden as it sits.