Chocolate Carrot Cake Baked Doughnuts
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Total Steps
5
Ingredients
20
Tools Needed
1
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I Eat Therefore I CookIngredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vanilla nonfat greek yogurt
- 1 teaspoon vanilla
- 3/4 cup lowfat milk (1%)
- 1 cup water
- 2 eggs
- 1/2 cup finely shredded carrot
- 4 ounces neufatchel cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/8 cup low fat milk (1%)
- 1 teaspoon vanilla
Instructions
Step 1
1. Preheat oven to 375 degrees Fahrenheit. Grease a 6 doughnut pan. In a large bowl, whisk together dry ingredients.
Step 2
2. In a separate bowl, mix together wet ingredients. Slowly add the dry to the wet. stirring until combined. Fold in carrot. Using a spoon, carefully fill doughnut mold 2/3 full, making sure to keep middle area clear. Cook for 10 minutes, or until doughnuts are spring back when touched. Let cool 2-3 minutes before removing. Repeat with other 1/2 of batter, greasing before use.
Step 3
3. Meanwhile, make glaze. Whisk together neufatchel cheese and butter until combined. Add 1/2 the powdered sugar and whisk until incorporated. Add milk and vanilla. Whisk together. Add other half of powdered sugar. Whisk together until thoroughly combined.
Step 4
4. Dip the top of doughnut in glaze and let sit till glaze is dry. Store in airtight container for up to 3 days.
Step 5
ENJOY!