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Baked Carrot Cake Doughnuts
Baked Carrot Cake Doughnuts
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Prep Time:
10 minutes
Total Time:
35 minutes
Indulge in breakfast doughnuts topped with cream cheese frosting and pecans, a delicious springtime treat.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 1/2 cup finely grated carrot
  • 1 package (3 oz) cream cheese, softened
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1/4 cup chopped pecans, if desired
Instructions:
  • Preheat oven to 350°F and lightly grease a 6-cup doughnut pan with cooking spray.
  • Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a medium bowl, stirring with a whisk. In a 4-cup measuring cup, whisk together egg, oil, milk, molasses, vanilla, and carrot. Pour the wet ingredients into the dry ingredients and fold until just combined. Spoon or pipe the batter into donut cups, filling them halfway.
  • Bake the doughnuts on the center oven rack for 10 to 12 minutes or until golden around the edges and springy to the touch. Remove from the oven and transfer the doughnuts to a cooling rack. Repeat with the remaining batter.
  • Combine cream cheese, milk, and powdered sugar in a small bowl and blend with an electric mixer until smooth. Spread the mixture on the cooled donuts and top with pecans.

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