Carrot Cake Banana Bread Baked Doughnuts

by Nancy

For a real twist on bagels and cream cheese, try these delectable baked doughnuts with smooth and creamy cream cheese frosting.

Sometimes recipes can come about when you don’t want something to go to waste.

Or maybe you just need to use up an ingredient or certain type of food before it goes bad, like overripe bananas for example.

It was a combination of loving cream cheese frosting especially with carrot cake and needing to use up overripe bananas that led me to make these baked doughnuts.

What a great way to start the day, having a doughnut (or two) for breakfast, and eating vegetables at the same time.

Let’s check out the ingredients.

Doughnuts – very ripe bananas, shredded carrot, butter, sugar, egg, flour, baking soda, baking powder, salt and ground cinnamon

Frosting – cream cheese, butter, powdered sugar and vanilla extract

Equipment – A doughnut baking pan and flour sifter

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Doughnuts:

Preheat the oven to 350 degrees F.

Add the flour in a sifter and…

…sift away.

In a medium size bowl, add the flour…

…baking powder, baking soda, salt, and…

…cinnamon.

Mix the dry ingredients together and…

…set aside.

In a large mixing bowl, add butter,

and sugar.

Beat the butter and sugar together.

Next,

add eggs,

and beat until light and fluffy.

Turn the mixer speed to low and using a spoon, add the dry ingredients a little at a time.

Mix together until all of the flour is incorporated with the sugar and butter mixture.

Set aside for a moment.

In a small bowl…

…mash the bananas with a fork.

Add the bananas and shredded carrots to the batter.

With a large sturdy spoon,

mix the bananas and carrots in the batter.

Using a clean piece of paper towel or pastry brush, grease the doughnut baking pan (each doughnut cut-out) with softened butter.

Using a small dinner-size spoon,

fill each doughnut cut-out evenly with batter.

Bake in a preheated oven (at 350 degrees F.) until a wooden toothpick inserted in the doughnuts comes out dry (about 17 minutes).

Remove the doughnuts from the oven and let cool until they’re cool enough to handle.

Then, remove the doughnuts from the pan and transfer onto a cooling rack to cool further.

If needed, to remove the doughnuts from the pan, carefully run a table knife (with a rounded edge) in between the doughnut and the pan to loosen the doughnuts enough to lift each one out of the pan.

For the Frosting (make after the doughnuts have cooled):

In a medium size bowl…

…add softened butter, cream cheese, powdered sugar and vanilla.

Beat together until light and creamy.

Use an offset spatula (long, narrow and flat spatula for spreading frosting) or table knife to spread the frosting.

Garnish each doughnut with a small piece of carrot cut into the shape of a whole carrot, and…

…a small piece of curly parsley as the green “top” of the whole carrot.

Serve as finger food or with a fork.

Thank you so much for stopping by CCC!

SUBSCRIBE TO CCC

Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.