Baked Carrot Cake Doughnuts Recipes

BAKED CARROT CAKE DONUTS

Steps:

• Preheat oven to 350°F. Grease a donut pan with nonstick spray. Set aside.
• In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
• In a large bowl, use a hand mixer to beat together egg and brown sugar until combined and caramel in color. Add milk, oil, and vanilla and stir to combine.
• Add bowl of dry ingredients to bowl of wet ingredients and stir until just combined. Add grated carrots and stir until thoroughly combined.
• Pour the batter into the prepared pan, filling each 2/3 full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Bake for 13-15 minutes (14 minutes is perfect for me), until set and golden. Let set in pan for a minute or two, and then remove from pan and let cool completely on wire racks.
• In a medium bowl, combine cream cheese and butter. Use a hand mixer to beat on high speed until combined and smooth.
• Add powdered sugar, and beat again start on low speed then increasing to high speed to thoroughly combine.
• Add milk 1 teaspoon at a time, beating to combine after each addition, until you've reached a consistency that will be good for dipping (but not so thin that's it's liquidy).
• Dip the top of each donut in the icing, twisting as you remove it. Use a small spatula or knife to smooth out the tops.
• Top with chopped nuts, serve and enjoy!

BAKED CARROT CAKE DOUGHNUTS

Steps:

• Heat oven to 350°F. Lightly spray 6-cup doughnut pan with cooking spray.
• In medium bowl, stir together flour, granulated sugar, baking powder, salt, cinnamon and nutmeg with whisk. In 4-cup measuring cup, beat egg, oil, milk, molasses, vanilla and carrot with whisk. Pour wet ingredients into dry ingredients; fold until just combined. Spoon or pipe batter into donut cups, filling about half full.
• Bake on center oven rack 10 to 12 minutes or until doughnuts are golden around edges and spring back when touched. Remove from oven. Turn doughnuts out onto cooling rack. Repeat with remaining batter.
• In small bowl, beat cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Spread on cooled donuts. Sprinkle pecans over tops.

CARROT CAKE DOUGHNUTS

Steps:

• 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., 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.