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1
Carrot cake baked donuts
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2
Heat the oven to 180C (350F) and lightly oil a 6 hole donut pan with a flavorless oil. Mix all the dry ingredients together in a large bowl, and mix all the wet ingredients, (excluding the carrot), in a large jug.
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3
Pour the wet ingredients into the dry and mix with a spatula to combine. Then stir through the carrot to distribute.
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4
Fill the donut pans 2/3 full by using a teaspoon to spoon the mixture into the pan and place in the oven for 8-10 minutes. Keep an eye on them to make sure they don't become too brown
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5
Leave to cool in the pan for 5 minutes before inverting onto a wire wrack to cool completely. Fill the pan with the remaining mixture and repeat the cooking and cooling process.
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6
Cream cheese and pistachio frosting
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7
Mix all the ingredients together, bar the pistachios, in a large bowl. Taste and add more icing sugar as desired.
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8
Ice the donuts by gently dunking each one into the frosting, giving it a twirl, and then removing. Top up with extra frosting applied with a spoon or small knife.
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9
Sprinkle with the pistachios and eat! Keep in the fridge, in a container, for up to 3 days.
