Carrot Cake Doughnuts Recipe

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Carrot Cake Doughnuts Recipe
Carrot Cake Doughnuts Recipe photo by Taste of Home
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Carrot Cake Doughnuts Recipe

Read Reviews
3 2 1
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Carrot Cake Doughnuts in Country Woman Christmas Annual 2008, p34

Nutritional Facts

1 each: 244 calories, 9g fat (2g saturated fat), 27mg cholesterol, 281mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 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
  1. 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. Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  3. 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.
  4. For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts. Yield: 1-1/2 dozen.
Originally published as Carrot Cake Doughnuts in Country Woman Christmas Annual 2008, p34

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Reviews forCarrot Cake Doughnuts

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MY REVIEW
corysmom28 User ID: 4638849 65181
Reviewed Dec. 5, 2011

"The batter and doughnuts are very dry. Nice flavor but will have to decide how to tweek the recipe."

MY REVIEW
corysmom28 User ID: 4638849 206690
Reviewed Dec. 4, 2011

"I found this batter to be very dry...Hopefully when I fry them off they will be good!!!"

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