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.
|All purpose flour||1 1/4 Cup (20 tbs)|
|Sugar||3/4 Cup (12 tbs)|
|Baking powder||1/2 Teaspoon|
|Vegetable oil||2/3 Cup (10.67 tbs)|
|Milk||1/2 Cup (8 tbs)|
|Finely grated carrot||1/2 Cup (8 tbs)|
|Cream cheese||3 Ounce , softened|
|Powdered sugar||1 Cup (16 tbs)|
|Chopped pecans||1/4 Cup (4 tbs) (if desired)|
Preheat oven to 350F.
Grease doughnut pans with cooking spray.
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.
Serve and enjoy!