Slideshow: Eating Our Way Through the Doughnut Plant's Menu

Carrot cake
Carrot cake
My vote for the most visually appealing goes to the carrot cake doughnut, with a sprinkle of orange freckles and a cream cheese frosting core. Recommended for those unashamed to eat leftover birthday cake for breakfast.
Banana pecan
Banana pecan
Impossibly light as it looks, it houses a sticky banana interior. I loved it; others found it off-putting.
Banana cake
Banana cake
Closer to a proper banana bread, without the raised doughnut's fluffy-dense contrast.
Lavender Cake
Lavender Cake
The lavender cake doughnut was appropriately floral, though like most flower-inspired treats, overpoweringly sweet. My tasting companion loved it, but she has the kind of sweet tooth that hankers for rose and violet creams by the boxful.
Lavender raised
Lavender raised
I preferred the lavender raised doughnut to the lavender cake, lighter and less cloying.
Jelly doughnuts
Jelly doughnuts
I generally find jelly doughnuts too sticky-sweet to tolerate, but had no problem with the vanilla glazed doughnut with raspberry jam, whose tart filling was a welcome surprise.
Valrhona cake
Valrhona cake
For dark chocolate fans, there's the Valrhona cake...
Valrhona yeast
Valrhona yeast
... and the Valrhona yeast doughnut. Of these, I found the dense, brownie-like cake doughnut the stronger.
Blackout
Blackout
But both of the other chocolate doughnuts paled in comparison to the downright fudgy Blackout Doughnut, with a cake-crumb coating.
Coconut cream
Coconut cream
Ditto the coconut cream, whose flaky, moist coconut got lost in the thick outer glaze.
Tres leches
Tres leches
Evoking the Latin American cake made with evaporated milk, condensed milk, and cream, its oozing core was a welcome reminder that sweetness can show complexity and depth. Even the tender cake surrounding it surpassed that of other doughnuts.
Crème brûlée doughnut
Crème brûlée doughnut
And best of all, in this snacker's opinion, was the crème brûlée doughnut; though hardly bigger than a doughnut hole, its crackly sugar crust gave way to a silky vanilla custard, with only enough dough to lend structure. (And pass this off a breakfast treat.)