Taste of Home
Carrot Cake Doughnuts
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: 1-1/2 dozen.
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
Ingredients
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2 tablespoons butter, softened
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1 cup sugar
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2 large eggs
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1 teaspoon grated orange zest
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3-1/2 cups all-purpose flour
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4 teaspoons baking powder
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1-1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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3/4 teaspoon each salt, ground nutmeg and cloves
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1/3 cup 2% milk
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1 cup shredded carrots
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Oil for deep-fat frying
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GLAZE:
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1 cup confectioners' sugar
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2 tablespoons orange juice
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1 tablespoon finely shredded carrot
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1/2 teaspoon vanilla extract
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1/4 cup finely chopped walnuts
Directions
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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 zest. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots.
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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.
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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.
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4.
For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.
Nutrition Facts
1 each: 244 calories, 9g fat (2g saturated fat), 27mg cholesterol, 281mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.
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