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.
for 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 🙂
Keywords: carrot cake, moist, spring, easter, flavorful, the best