These Carrot Cake Donuts are super easy to make! And they feature a condensed milk glaze that is absolutely delicious! The donuts are moist and fluffy!
Course Breakfast, Dessert
Cuisine American
Keyword carrot cake, donuts
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 12donuts
Calories 230kcal
Author Camila Hurst
Equipment
Bowl
Whisk
Spatula
Donut Pan
Ingredients
Carrot Cake Donuts
2/3cupEagle Brand® Condensed Milk
1egg
1/4cupunsalted buttermelted
1/4cupvegetable oil
1/2cupmilk
2cupsall-purpose flour9 oz, 255 grams
1tspground cinnamon
1 1/2tspbaking powder
3/4tspbaking soda
1/4tspsalt
1cupshredded carrotsabout 2 1/2 carrots
1/2cupraisinsoptional
Glaze
2/3cupEagle Brand® Condensed Milk
2tbsplemon juice
Instructions
Carrot Cake Donuts
Pre-heat the oven to 350ºF and grease a donut pan with spray oil.
Mix the Eagle Brand® Condensed Milk, egg, butter, oil, and milk together.
Mix the flour, cinnamon, baking powder, baking soda, and salt together.
Pour the wet ingredients over the dry ingredients, along with the shredded carrots, and raisins if using, and stir until combined.
Pour the batter onto the donut pan and bake for 10 to 12 minutes in the pre-heated oven.
Glaze
Mix the Eagle Brand® Condensed Milk with the lemon juice. Spread on top of the donuts.
Notes
You will use one full 14 oz. can of Eagle Brand® Condensed Milk for this recipe, half for the donuts, and the other half for the glaze.The lemon juice in the glaze will help the condensed milk get thick, without giving it too much lemon taste, it will be tangy and delicious!The raisins are optional, you can also add nuts or other dried fruit if you wish.