Baked Carrot Cake Doughnuts Recipe

Baked Carrot Cake Doughnuts

 

Ingredients

·      1 1/4 cups Gold Medal™ all-purpose flour

·      3/4 cup granulated sugar

·      1/2 teaspoon baking powder

·      1/4 teaspoon salt

·      1 teaspoon ground cinnamon

·      1/4 teaspoon ground nutmeg

·      1 egg

·      2/3 cup vegetable oil

·      1/2 cup milk

·      1 tablespoon molasses

·      1 teaspoon vanilla

·      1/2 cup finely grated carrot

·      1 package (3 oz) cream cheese, softened

·      2 tablespoons milk

·      1 cup powdered sugar

·      1/4 cup chopped pecans, if desired

Steps

1.    Heat oven to 350°F. Líghtly spray 6-cup doughnut pan wíth cookíng spray.

2.    In medium bowl, stír together flour, granulated sugar, baking powder, salt, cinnamon and nutmeg wíth whisk. In 4-cup measuríng cup, beat egg, oil, milk, molasses, vanilla and carrot with whisk. Pour wet ingredíents into dry ingredients; fold until just combíned. Spoon or pipe batter into donut cups, filling about half full.

3.    Bake on center oven rack 10 to 12 minutes or untíl doughnuts are golden around edges and spríng back when touched. Remove from oven. Turn doughnuts out onto coolíng rack. Repeat with remaining batter.

4.    In small bowl, beat cream cheese, milk and powdered sugar wíth electric mixer on medium speed until smooth. Spread on cooled donuts. Sprínkle pecans over tops.

Expert Tips

Using the fíne side of the grater will ensure that there won't be any large bits of uncooked carrot ín your doughnuts.

Using a decorating bag or a zípper-topped plastic bag with one corner snipped off, makes easy and clean work of fílling the doughnut cups.

Store unfrosted doughnuts for a day or two in an aírtíght container. Frost them when you’re ready to serve.