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Cardamom Carrot Cake Donuts

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Ingredients

Warning0 allergens identified

Cardamom Carrot Cake Donuts

1 ½ cups flour

½ tsp baking powder(high-altitude)

¼ tsp baking soda(high-altitude)

¾ tsp cardamom

½ tsp cinnamon

¼ tsp nutmeg

½ tsp kosher salt

¼ cup brown sugar

¼ cup sugar

¾ cup buttermilk

⅓ cup canola oil

1 tsp vanilla extract

1 egg

1 cup carrotsshredded

½ cup pecans

Brown Butter Glaze

4 tablespoons salted butter

1 ½ cups powdered sugar

1 pinch salt

1 pinch ground cardamom

¼ cup whole milk(or cream)

Preheat the oven to 375°F (for high-altitude) or 350°F (for sea-level). Grease a donut pan or cupcake tin. In a small bowl, combine the flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, and salt. Set aside.

In a medium bowl, whisk together the brown sugar, sugar, buttermilk, canola oil, vanilla, and egg until smooth. Add the shredded carrots and chopped nuts until combined. Then, stir the flour mixture into the wet ingredients until just combined.

Spoon the batter into a large piping bag (or a plastic bag with the tip cut off). Pipe the batter into the donut pan cavities about 1/2 way full (don’t go more than halfway, or the batter will rise too much and you won’t get a hole in the center). Bake for about 8-9 minutes, until a toothpick comes out clean.

Let the donuts cool in the pan for about 10 minutes, and then let them cool completely on a rack.

Brown Butter Glaze

Melt the butter in a small saucepan over medium-low heat. The butter will get foamy and bubbly. Cook for 5-7 minutes, until the butter starts to turn golden and smell nutty. Stir or swirl the pan frequently to prevent the butter from burning. Keep a close eye, because the butter will brown very quickly!

After about 5-7 minutes, you should see some brown bits resting on the bottom of the pan and the butter will smell caramelized. Immediately pour the butter in a medium-sized heat-proof bowl to prevent the butter from burning.

Add the powdered sugar, salt, cardamom, and milk or cream. Stir until smooth, adding more milk or cream 1 Tablespoon at a time until the glaze is the consistency of honey.

Dip each cooled donut halfway into the glaze, letting the excess glaze drip off. Decorate as desired, and let the glaze set completely, about 20 minutes. Store extras in an air-tight container for up to three days.

Nutrition

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Tips & Tricks (5)

Toast Your Cardamom Seeds 🌰
Lightly toast whole cardamom pods in a dry pan for 1-2 minutes before grinding to intensify their aromatic oils and create a more complex, vibrant flavor in your donuts and glaze.
Brown Your Butter Properly 🧈
Cook butter over medium heat until golden solids settle at the bottom and it smells nutty (5-7 minutes), then cool completely before adding to your glaze to prevent the powdered sugar from melting unevenly.
Shred Carrots Right Before Mixing 🥕
Grate carrots immediately before folding into batter to prevent excess moisture release and oxidation, which can lead to dense, brownish donuts instead of fluffy, vibrant ones.
Don't Overmix Your Batter 🎂
Fold wet ingredients into dry ingredients until just combined—overmixing develops gluten and creates tough, dense donuts instead of the tender, delicate crumb you're aiming for.
Cool Before Glazing Strategy ❄️
Let donuts cool for 10-15 minutes at room temperature before applying the brown butter glaze; warm donuts will cause the glaze to absorb unevenly and slide off, while properly cooled donuts allow the glaze to set with beautiful definition.