By now, it’s very likely that you have your Easter family feast already planned out from start to finish. All that’s left to do is prepare all the delicious dishes you have planned for the gathering. But… if you’re still looking for that special something sweet to serve to your guests this Easter Sunday? Doughnut worry, we have just the treat!
Today, we’re tempting you with these homemade carrot cake doughnuts that are decorated to look like easter egg nests…guaranteed to be the star of the show.
For this event, we collaborated with Lisa Bolton, a food stylist and cookbook author from Surrey, British Columbia, who also operates a blog called Food Well Said. She brings thoughtfully prepared, whole food recipes to the table that are sure to please everyone.
No matter who’s invited, when they see these neatly crafted desserts, they will make sure to leave some space at the end of their meal!
- 2 eggs room temperature
- 1 cup brown sugar
- 2 tsp vanilla
- 2/3 cup full fat sour cream
- 1 cup carrots finely grated
- 1 tsp cinnamon
- 1⁄2 tsp all spice
- 1 1⁄2 cups all-purpose white flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 1 tsp vanilla
- 2 1⁄2 cups icing (powdered) sugar
- 1/2 pack dry vermicelli rice noodles
- 6 squares semi sweet dark chocolate
- 3-5 candy coated chocolate eggs per doughnut
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Preheat the oven to 350 degrees. Butter or spray the Thinkkitchen Rosca donut pan.
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Using a Thinkkitchen Promix Stand Mixer, cream together the eggs, brown sugar and vanilla.
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Add the sour cream and mix again until combined.
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Add the carrots and spices, and mix again until well combined. Set aside.
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In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and gently fold together. Do not overmix
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Pour the batter into a piping bag or resealable plastic bag and pipe batter into the Thinkkitchen Rosca donut pan. Fill each one about halfway or slightly under. Alternatively, you can spoon the batter into the doughnut pan.
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Bake at 350 degrees for 10 minutes or until a toothpick comes out clean.
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Using a Thinkkitchen Promix Stand Mixer, whip together the cream cheese, butter, and vanilla.
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In batches, add the icing sugar until desired taste is reached. Continue to whip the frosting on medium speed for at least 3 minutes.
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In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring between each increment.
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Cut up the vermicelli noodles into 3-5 inch pieces. Pour the melted chocolate over and use your hands (I recommend using gloves) work the chocolate into the noodles until they are all covered.
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Line the ramekins with plastic wrap and gently press small amounts of the noodles into the ramekins to form a nest shape. Let harden in the fridge for 20 minutes.
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•Once the doughnuts have cooled completely, generously apply the frosting to the doughnuts.
•Gently pop the bird nests out of the ramekins and place in the center of the doughnut.
•Fill the nest with 3-5 candy-coated chocolate eggs.
From our family to yours, Happy Easter!
Recommendations:
Thinkkitchen Promix Stand Mixer or our Thinkkitchen Promix Plus Stand Mixer