CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP
Steps:
- Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and kosher salt together in a large bowl.
- Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter. Mix until a soft dough forms. Fold in carrots and coconut.
- Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
- Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side.
- Transfer donut holes to the paper towels using a slotted spoon. Let drain and cool slightly.
- Repeat the above with remaining dough.
- Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
- Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt.
- Serve donut holes with cream cheese dip.
- Note: Parchment can be used for easier cleanup/removal from the pan.
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