Long live all the mothers! The birth moms, the adopted moms, the stepmoms, the chosen moms, the mother figures, all the women who channel their maternal instincts into projects that benefit those around them. We salute you!
If you’re lucky enough to be sheltering in place with your mother, give her an extra big hug on Sunday! And make her our Carrot Cake Donuts. If you’re lucky enough to be living in the same town, drop these off early on Sunday morning, so she can have them for breakfast! And if your mom is living where you are not, then make them for yourself, whether you’re a mom or not. You are Awesome with a capital A and you most definitely deserve it. Happy Mother’s Day! .
xoxo Donata
Ingredients
Makes 12 donuts
For the donuts:
Nonstick cooking spray
1 ½ cups (190 g) all-purpose flour
2 teaspoons ground cinnamon
1 ¼ teaspoons baking powder
¾ teaspoon kosher salt
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¾ cup (180 ml) vegetable oil
¼ cup (60 ml) whole milk
½ cup (110 g) dark brown sugar
¼ cup (50 g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¼ cups (115 g) grated carrots
½ cup (70 g) golden raisins (optional)
For the glaze:
4 ounces (115 g) cream cheese
⅓ cup (40 g) confectioners’ sugar
Food coloring (optional)
Sprinkles (optional)
Instructions
Heat the oven to 350 F (180 C) degrees. Grease two 6-cavity doughnut pans or one 12-cavity muffin pan with cooking spray.
In a large bowl, whisk together the flour, cinnamon, baking powder, salt, nutmeg and ginger. In a medium bowl, whisk together the vegetable oil, milk, dark brown sugar, granulated sugar, eggs and vanilla. Fold the carrots and raisins into the wet mixture, then fold the dry flour mixture into the wet.
Transfer the batter to a large pastry bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the bag, then squeeze the batter evenly into the 12 cavities. Bake until golden and set, rotating the pans halfway through, 14 to 16 minutes. A toothpick inserted into a doughnut should come out with moist crumbs attached.
Let the doughnuts cool in the pan for a few minutes, then tip them out onto a cooling rack to cool.
To prepare the glaze, gently heat the cream cheese in a wide, shallow bowl in short 5-second bursts in the microwave until warm and runny. Whisk in the sugar. Dip the top of each doughnut into the glaze. (If the glaze gets too thick as it cools, you can pop it in the microwave for 5 to 10 seconds at a time.)
These are best the day they’re made.
NYT Cooking recipe by Samantha Seneviratne