Chocolate Carrot Cake Doughnuts

22 ingredients
4 steps

Ingredients

  • FOR THE DOUGHNUTS:
  • 1 cup Whole Wheat Flour
  • 1 cup All-purpose Flour
  • 1/2 cups Granulated Sugar
  • 1/4 cups Brown Sugar
  • 1/4 cups Unsweetened Cocoa Powder
  • 1 teaspoon Cinammon
  • 1 teaspoon All Spice
  • 1 teaspoon Baking Powder
  • 1/4 teaspoons Baking Soda
  • 1/4 cups Vanilla Nonfat Greek Yogurt
  • 1 teaspoon Vanilla
  • 2 whole Eggs, Lightly Beaten
  • 3/4 cups Lowfat Milk (1%)
  • 1 cup Water
  • 1/2 cups Carrot, Finely Shredded
  • FOR THE GLAZE:
  • 4 ounces, weight Neufchatel Cream Cheese, Softened
  • 1 Tablespoon Butter, Softened
  • 1 cup Powdered Sugar
  • 1/8 cups Low Fat Milk (1%)
  • 1 teaspoon Vanilla

Directions

  1. 1
    1. Preheat oven to 375 F. Grease two 6-count standard size doughnut pans (or if you don't have two pans you'll need to do this in batches). In a medium-sized bowl, whisk together dry ingredients (flour through baking soda). Set aside.
  2. 2
    2. In a separate larger bowl, mix together wet ingredients (yogurt through water). Slowly add the dry ingredients into the wet. stirring until combined. Fold in carrots. Using a spoon, carefully fill doughnut mold 2/3 full, making sure to keep the middle area clear. Put them into the oven and bake for 10 minutes, or until doughnuts spring back when touched. Remove them from the oven and set pan(s) on a rack. Let them cool 2-3 minutes before removing them from the pan. Repeat with other 1/2 of batter, greasing before use.
  3. 3
    3. Meanwhile, make glaze. In a medium-size bowl whisk together the Neufchatel cheese and butter until combined. Add 1/2 the powdered sugar and whisk until incorporated. Add milk and vanilla. Whisk together. Add the other half of powdered sugar. Whisk together until thoroughly combined.
  4. 4
    4. Dip the top of doughnut in glaze and let them sit till glaze is dry. Store in an airtight container for up to 3 days. Enjoy!

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