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Carrot Cake Doughnuts

 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 Eggland's Best 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.
Nutritional 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.