Shower season is upon us! Beautiful spring weather is the perfect backdrop for parties, especially bridal and baby showers. Thus, the theme for May’s Recipe Redux is healthier items to serve at showers.
Take a little walk down memory lane with us as we reminisce about our own showers….
Nothing says bridal shower like a quintessential tea party at Lovejoy’s Tea Room in San Francisco.
Megan’s baby shower in 2008….
Carlie’s baby shower in 2012…
Since showers are commonly brunches, we thought the perfect brunch addition would be a baked donut: full of healthier ingredients and light on the sugar with a simple glaze drizzled on top rather that a thick coating of heavy frosting. We love baked donuts so much, we even threw a donut party last year.
These carrot cake donuts will satisfy your sweet tooth while providing veggies and fiber without a sugar crash later on. Bake up a batch for a shower or to celebrate national donut day on June 7th!
Carrot Cake Donuts
A healthier baked donut with rich carrot cake flavors
- 1.5 c whole wheat pastry
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/4 c raisins we used golden
- 3/4 c grated carrots we used purple
- 1/2 c pure maple syrup
- 1/4 c unsweetened coconut flakes
- 1/3 c applesauce
- 2 tsp vanilla extract
- 1/2 c milk
- 1/4 c powdered sugar (for the glaze)
- 1/2 tbs lemon juice (for the glaze)
Preheat oven to 350F. Lightly grease donut pan.
In a large bowl, mix together all the wet ingredients, gently fold in the carrots
In another bowl, mix together all the dry ingredients
Mix the dry ingredients into the wet until evenly incorporated
Pour batter into each donut pan and bake for around 15 minutes, let sit in pan for about 5 mintues before removing
For the glaze: whisk together powdered sugar with 1 tablespoon milk and 1/2 tbs lemon juice- drizzle over donuts
For more recipes that would be perfect to serve at showers, check out: