Carrot Glazed Donuts

2 cups all-purpose flour (500 mL)

1/2 tsp baking powder (2 mL)

1/2 tsp baking soda (2 mL)

1/2 tsp cinnamon (2 mL)

1/2 tsp salt (2 mL)

1 cup sour cream (250 mL)

2 eggs (2)

1/3 cup canola oil (75 mL)

1 tsp vanilla (5 mL)

3/4 cup granulated sugar (175 mL)

1 cup finely grated carrot (250 mL)

3 Tbsp finely chopped pecans (45 mL) (optional)

Glaze:

1 cup icing sugar (250 mL)

2 Tbsp milk (30 mL)

1 tsp vanilla (5 mL)

½ tsp cinnamon (2 mL) (optional)
1. Preheat oven to 350℉ (175°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
3. In a large bowl, whisk together sour cream, eggs, oil and vanilla. Add sugar and whisk until combined. Add flour mixture, carrot and pecans, if using; stir until batter is smooth and no flour remains.
4. Scrape batter into a piping bag or resealable bag. Pipe into oiled donut pans and bake for about 10-14 minutes or until toothpick inserted in centre comes out clean. Let cool in pan for 5 minutes. Remove and cool completely on a wire rack.
5. Glaze: Sift icing sugar into a bowl and whisk in milk, vanilla and cinnamon until smooth and runny.
6. Dip each donut into glaze and place on cooling rack set over a baking sheet. Enjoy immediately.
Mini Donut Variation: Use mini donut pans instead of full-size donut pans. Will make 24 mini donuts.