CARROT CAKE DOUGHNUTS

 

Ingredients:

• For the Carrot Cake Doughnuts:
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 3/4 cup finely grated carrots
• For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (176°C) and grease a doughnut pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and sour cream.
4. Add the flour mixture to the wet ingredients and mix until just combined. Stir in the carrots.
5. Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
6. Bake for 8-10 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
7. Allow the doughnuts to cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool completely.
8. While the doughnuts are cooling, make the glaze. In a small bowl, beat together the cream cheese and powdered sugar until smooth. Beat in the milk until the glaze reaches your desired consistency.
9. Dip the tops of the cooled doughnuts in the glaze and let them set on the wire rack.
10. Enjoy!

Tips:

• If you don't have a doughnut pan, you can bake the batter in a muffin pan. Fill each muffin cup about two-thirds full and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• For a fun twist, add 1/2 teaspoon of almond extract to the batter.
• To make a gluten-free version of these doughnuts, use gluten-free flour.
• To store the doughnuts, place them in an airtight container at room temperature for up to 2 days.