Carrot Cake Donuts with Cream Cheese Icing | Bites by the Page
Carrot Cake Donuts with Cream Cheese Icing
20 mins prepServes 12
Inspired by the book "Then She was Gone" and the butterflies felt over a shared piece of carrot cake, these carrot cake donuts are made easy with a spice cake mix base and topped with a creamy almond-vanilla cream cheese icing.
Preheat your oven to 350°F (175°C).
Prepare the spice cake mix as directed on the box. Once the batter is ready, fold in the grated carrots, chopped walnuts, and raisins.
Spoon the batter into a greased donut pan, filling each cavity.
Bake for 10-12 minutes, or until the donuts are golden and a toothpick inserted comes out clean. Let the donuts cool completely in the pan before removing.
For the icing: In a bowl, combine the cream cheese, almond extract, vanilla extract, powdered sugar, and 2 tablespoons of almond milk. Using a hand mixer, whip all ingredients together until smooth and creamy. Add more almond milk if you prefer a thinner icing consistency.
Once the donuts are completely cool, frost them with the cream cheese icing and enjoy!
