Baked Carrot Cake Doughnuts

These Baked Carrot Cake Doughnuts are delicious for breakfast or a snack in the afternoon with a cup of coffee or tea. Super easy to make and a healthier alternative to a regular type of doughnut. Adapted from Betty Crocker.

Ingredients

For doughnuts:
All purpose flour 1 1/4 Cup (20 tbs)
Sugar 3/4 Cup (12 tbs)
Baking powder 1/2 Teaspoon
Salt 1/4 Teaspoon
Cinnamon 1 Teaspoon
Nutmeg 1/4 Teaspoon
Vegetable oil 2/3 Cup (10.67 tbs)
Milk 1/2 Cup (8 tbs)
Molasses 1 Tablespoon
Vanilla 1 Teaspoon
Finely grated carrot 1/2 Cup (8 tbs)
For icing:
Cream cheese 3 Ounce , softened
Milk 2 Tablespoon
Powdered sugar 1 Cup (16 tbs)
Chopped pecans 1/4 Cup (4 tbs) (if desired)

Directions

GETTING READY:

Preheat oven to 350F.

Grease doughnut pans with cooking spray.

MAKING:

In a bowl, cream together stir together flour, sugar, baking powder, salt, cinnamon, nutmeg and whisk well.

In a cup beat together egg, oil, milk, vanilla, molasses, carrot and whisk well.

Combine flour mixture with carrot mixture and mix well.

Pipe in mixture into doughnut cups and pop into oven.

Bake for 10-12 minutes and once done, allow to cool completely.

In a bowl, beat together cream cheese, milk, powdered sugar and mix well using an electric mixer.

Spread on doughnuts and top with pecans.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12