Luxuriously moist Carrot Cake Donuts topped with a "Robin's Egg" buttercream frosting. So perfect for spring, am I right?!

Easter is coming up fast. And with Easter comes the most delicious springy Easter desserts.

Like these Robin’s Egg Carrot Cake Donuts. Uhhh, can we just take a moment to gawk at how beautiful these are?!

Luxuriously moist Carrot Cake Donuts topped with a "Robin's Egg" buttercream frosting. So perfect for spring, am I right?!

K cool gawk moment done.

Wait no they’re so pretty.

So what have we here. Well, it’s a baked carrot cake donut, which is moist enough that you really could eat the donut on its own, sans frosting. But then on top I made a classic buttercream that I dyed robin’s egg blue, then spattered with brown dye flecks for that classic robin’s egg look.

Luxuriously moist Carrot Cake Donuts topped with a "Robin's Egg" buttercream frosting. So perfect for spring, am I right?!

If you don’t have a donut mold, I would totally consider making this recipe into cupcakes. Omg yes wait BRILLIANT IDEA yes you totally should.

Luxuriously moist Carrot Cake Donuts topped with a "Robin's Egg" buttercream frosting. So perfect for spring, am I right?!

That’s all for me today. Love you guys!

RECIPE

Robin’s Egg Carrot Cake Donuts

A luxuriously moist Carrot Cake Donut topped with a "Robin's Egg" buttercream frosting. So perfect for spring, am I right?!

Ingredients

For the donuts

  • 1/3 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup finely grated carrots
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup buttermilk

For the frosting

  • 1/2 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • blue, black, and brown food coloring

Instructions

Preheat oven to 350°F. Grease a donut pan with spray. Set aside.
In a standing mixer with a paddle attachment, combine vegetable oil, sugar, vanilla extract, and eggs. Mix until combined, about 30 seconds. Add in carrots and mix until combined.
Meanwhile in a separate bowl, combine flour, baking powder, salt, and cinnamon. Alternate folding in the flour mixture and the buttermilk until everything is combined.
Pour batter evenly into prepared donut molds, filling until the top crest of the mold. Bake for 15 minutes, then allow to cool slightly before inverting onto a cooling rack. Cool completely before frosting.
To make the frosting, whip the butter in a standing mixer with a whisk attachment until light and fluffy, about 2 minutes. Add in the powdered sugar, whole milk, and vanilla extract, whipping an additional minute. Add in 1 drop blue and 1/2 drop black food coloring. This should form a nice robin's egg color. If it's off, experiment with adding more blue and more black, but keep the color light.
Frost donuts by dolloping 3 tablespoons of frosting onto each donut. Spread evenly over the top, then use the back of a butter knife to scrape the frosting from the inside of the donut, then the outside.
In a tiny bowl, mix 4 drops of brown food coloring with 2 drops of water. Dip a dry 1-inch brush into mixture, then flick the brush over the donuts, creating desired egg effect 🙂

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11 comments

Reply

Always interesting, usually easy and definitely delicious recipes are on Broma Bakery! Thank you Sarah!

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Umm, these are so perfect and so pretty! I can’t even imagine how amazing they taste…

Reply

The perfect Easter treat!

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These are the cutest Easter treats! Totally going to have to make these with Asher!

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Obsessed with that icing and these donuts! Can’t wait to try!

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These are so much fun to look at!

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These are so cute and perfect for Easter!

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How pretty are these?! Perfect for Easter brunch!

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These are so pretty! Such a great idea! Sounds SO delicious!

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SO gorgeous!! Love the idea of making into cupcakes too!!

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I am so in love with these! Would love to know what food coloring brand you recommend for this shade of blue? And did you use both the brown and black – or just the brown in the recipe instructions? Thanks!

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