Description
Delicious and moist carrot cake doughnuts topped with cream cheese frosting.
Ingredients
Scale
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/3 cup brown sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup finely shredded carrots
- 1/2 cup chopped walnuts
- 1/4 cup raisins
Instructions
- Preheat oven to 375F. Lightly grease two six-cavity doughnut pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
- In a large bowl, beat together the butter and brown sugar until creamy and smooth.
- Beat in the egg and vanilla until fully incorporated then beat in the sour cream.
- Gradually add the flour mixture then stir in the carrots, raisins, and 1/4 cup walnuts.
- Fill each cavity in the pans about half full with the batter. Bake 10-12 minutes or until firm and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan then remove to a cooling rack. Cool completely.
- Frost doughnuts then top with chopped walnuts. Refrigerate in an airtight container for up to 1 week.
Notes
- For a richer flavor, consider adding a pinch of nutmeg and cinnamon to the frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg