BAKED CARROT CAKE DOUGHNUTS
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
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
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
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.
BAKED CARROT CAKE DOUGHNUTS
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
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.
GLUTEN - FREE CARROT CAKE DOUGHNUTS
Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.
Provided by YummySmellsca
Categories Quick Breads
Time 38m
Yield 12 doughnuts, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F and coat a doughnut pan with cooking spray.
- In a small dish, whisk together the flax and hot water. Set aside.
- Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
- In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
- Beat in the flax slurry.
- Mix in the dry ingredients until well blended.
- Fold in the carrots and coconut.
- Bake 8 minutes, until the doughnuts spring back when touched.
- Cool 5 minutes in the pans before turning out.
- Repeat with remaining batter.
Nutrition Facts : Calories 118.3, Fat 5.7, SaturatedFat 3, Sodium 81.7, Carbohydrate 15.9, Fiber 2, Sugar 6.5, Protein 1.5
BAKED CAKE DONUTS (DOUGHNUTS)
These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.
Provided by Cupcake-Princess
Categories Quick Breads
Time 12m
Yield 12 donuts
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
- Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.
Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7
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