Carrot Cake Doughnuts

Name: Carrot Cake Doughnuts
Ingredients: 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; 1 cup confectioners' sugar; 2 tablespoons orange juice; 1 tablespoon finely shredded carrot; 1/2 teaspoon vanilla extract; 1/4 cup finely chopped walnuts

17 ingredients

4 steps

Ingredients

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
1 cup confectioners' sugar
2 tablespoons orange juice
1 tablespoon finely shredded carrot
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Directions

1

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.
2

Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
3

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.
4

For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.