CARROT CAKE DOUGHNUTS

CARROT CAKE DOUGHNUTS image

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.