Best Carrot Cake Doughnuts Recipes

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BAKED CARROT CAKE DOUGHNUTS



Baked Carrot Cake Doughnuts image

Lightly spiced and crowned with a tangy cream cheese glaze, these doughnuts are, quite simply, carrot cake baked into doughnut-shaped molds for a cuter, handheld form. (The batter could also be baked in greased mini-muffin or standard muffin tins; adjust the cooking time accordingly and bake until golden.) The floral sweetness of the golden raisins works well with the earthy carrots, but feel free to swap in your favorite chopped nuts instead. These come together in minutes without a mixer, and can be on your table within an hour. Like most doughnuts, they're best enjoyed the day they're made.

Provided by Samantha Seneviratne

Categories     breakfast, brunch, snack, finger foods, pastries, dessert

Time 35m

Yield 12 doughnuts

Number Of Ingredients 17

Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
3/4 cup/180 milliliters vegetable oil
1/4 cup/60 milliliters whole milk
1/2 cup/110 grams dark brown sugar
1/4 cup/50 grams granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups/115 grams grated carrots
1/2 cup/70 grams golden raisins
4 ounces/115 grams cream cheese
1/3 cup/40 grams confectioners' sugar

Steps:

  • Heat the oven to 350 degrees. Grease two 6-cavity doughnut pans or one 12-cavity muffin pan with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, salt, nutmeg and ginger. In a medium bowl, whisk together the vegetable oil, milk, dark brown sugar, granulated sugar, eggs and vanilla. Fold the carrots and raisins into the wet mixture, then fold the dry flour mixture into the wet.
  • Transfer the batter to a large pastry bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the bag, then squeeze the batter evenly into the 12 cavities. Bake until golden and set, rotating the pans halfway through, 14 to 16 minutes. A toothpick inserted into a doughnut should come out with moist crumbs attached.
  • Let the doughnuts cool in the pan for a few minutes, then tip them out onto a cooling rack to cool.
  • To prepare the glaze, gently heat the cream cheese in a wide, shallow bowl in short 5-second bursts in the microwave until warm and runny. Whisk in the sugar. Dip the top of each doughnut into the glaze. (If the glaze gets too thick as it cools, you can pop it in the microwave for 5 to 10 seconds at a time.) These are best the day they're made.

BAKED CARROT CAKE DOUGHNUTS



Baked Carrot Cake Doughnuts image

Enjoy the springtime-favorite dessert for breakfast with these irresistible doughnuts topped with cream cheese frosting and pecans.

Provided by Cindy Rahe

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 16

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2/3 cup vegetable oil
1/2 cup milk
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup finely grated carrot
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1 cup powdered sugar
1/4 cup chopped pecans, if desired

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.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE DOUGHNUTS



Carrot Cake Doughnuts image

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

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 281mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT CAKE DOUGHNUTS



CARROT CAKE DOUGHNUTS image

Categories     Cake     Breakfast

Yield 1 1/2 Dozen

Number Of Ingredients 18

2 Tbs butter, softened
1 c sugar
2 eggs
1 tsp grated orange peel
3 1/2 c all-purpose flour
4 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp each salt, ground nutmeg and cloves
1/3 c milk
1 c shredded carrots
Oil for deep-fat frying
Glaze:
1 c confectioners' sugar
2 Tbs orange juice
1 Tbs finely shredded carrot
1/2 tsp vanilla extract
1/4 c finely chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange peel. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to the creamed mixture alternately with milk. Fold in carrots. Turn dough onto a lightly floured surface; roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. In a 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.

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