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Carrot Cake Doughnuts

For an easy doughnut recipe which everyone will love, I make these doughnuts. I love carrot cake so I wanted to carry the flavor over to these doughnuts. My experiments worked and these doughnuts are favorite in my family.—Tamera Danforth, The Dalles, Oregon

18 ServingsPrep: 30 min. Cook: 5 min./batch

Ingredients

2 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon grated orange peel
3-1/2 cups all-purpose flour
4 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon each salt, ground nutmeg and cloves
1/3 cup 2% milk
1 cup shredded carrots
Oil for deep-fat frying
GLAZE:
1 cup confectioners' sugar
2 tablespoons orange juice
1 tablespoon finely shredded carrot
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Directions

In a large bowl, beat butter and sugar until crumbly, about 2
minutes. Add eggs, one at a time, beating well after each addition.
Beat in orange peel. Combine the flour, baking powder, cinnamon,
baking soda, salt, nutmeg and cloves; add to creamed mixture
alternately with milk. Fold in carrots.

2 of 2

Carrot Cake Doughnuts (continued)

Directions (continued)

Turn dough onto a lightly floured surface; roll out to 1/2-in.
thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or
until golden brown. Drain on paper towels.
For glaze, combine the confectioners' sugar, orange juice, carrot and
vanilla; drizzle over warm doughnuts. Sprinkle with walnuts. Yield:
1-1/2 dozen.

Nutrition Facts: 1 doughnut equals 244 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 281 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.