Carrot Cake Donuts

• Vegetarian

• Produce

  • 2/3 cup Carrots
  • 2/3 cup Pineapple

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2/3 cup Brown sugar
  • 2 tsp Cinnamon
  • 2 cup Flour
  • 1/2 tsp Nutmeg
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts

• Drinks

  • 2 tbsp Pineapple juice

• Dairy

  • 3/4 cup Butter
  • 4 oz Cream cheese
  • 2/3 cup Vanilla yogurt

Found on insidebrucrewlife.com

Description

Directions

• Cream butter, sugar and salt. Add the egg, vanilla and yogurt and beat until smooth. Stir in the pineapple and carrots.
• Sift the flour, cinnamon, nutmeg, baking soda and baking powder. Slowly beat into the butter mixture.
• Fill a bag with the donut mixture and snip a corner off. Squeeze into donut pan cavities filling 1/2 full. Bake at 375* for 10 minutes. Cool a few minutes in the pan and remove to wire rack to cool completely.
• While the donuts are cooling, beat the cream cheese, butter and pineapple juice. Slowly add the powdered sugar until smooth. Dip the cooled donuts in frosting and sprinkle with chopped walnuts.