Baked Carrot Cake Donuts

• Vegetarian

• Produce

  • 3/4 cup Carrots

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp All-spice
  • 1 2 tsp teaspoons Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 2/3 cups Flour
  • 3 cups Powdered sugar
  • 3/4 tsp Salt
  • 3/4 cup Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/4 Pecan nuts
  • 1/4 cup Pecan nuts

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Cream cheese, soft
  • 3/4 cup Milk
  • 1/2 cup Sour cream

Found on baking-ginger.com

Description

Ingredients

• 2 2/3 cups flour
• 2 tsp Cinnamon
• 1/4 tsp All Spice
• 1/4 Pecan Nuts (chopped)
• 3/4 Cup Grated Carrots
• 2 tsp teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup butter, melted
• 1/4 cup vegetable oil
• 3 tsp Vanilla
• 1/2 Cup Soft Cream Cheese
• 3 Cups Powdered Sugar (more if not stiff enough)
• 1/4 Cup Milk
• 1/4 Cup Pecan Nuts (Chopped)

Directions

• Preheat the oven to 220ºC/425ºF and spray donut pan with non-stick spray.
• Mix together the eggs, milk, sour cream, melted butter, oil and vanilla.
• Stir in the flour, baking powder, baking soda, all spice, salt, cinnamon and sugar.
• Mix the wet and dry ingredients until well incorporated.
• Then fold in the grated carrots and pecan nuts.
• Pipe (or spoon carefully) the batter into the donut pan.
• Bake for 8-10min and allow to cool slightly. Then transfer them to a wire rack and bake the remaining batter.
• Mix all the ingredients (except the pecan nuts) together until completely smooth.
• Dip each donut into the glaze and sprinkle some nuts over each donut.
• Devour.