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
Can you freeze Carrot Cake Doughnuts?
Cool unglazed doughnuts and wrap in foil; transfer to a resealable plastic freezer bag. Freeze for up to 3 months. To use, remove foil and thaw at room temperature. Warm if desired. Follow directions for glaze.
Ingredients
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon grated orange zest
- 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
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1In 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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2Turn 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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3In 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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4For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.
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