Chocolate Carrot Cake Baked Doughnuts
FOR THE DOUGHNUTS:
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 TSP cinnamon
1 TSP All Spice
1 TSP Baking Powder
1/4 TSP Baking Soda
1/4 cup unsweetened cocoa powder
1/4 cup vanilla nonfat greek yogurt
1 TSP vanilla
3/4 cup lowfat milk (1%)
1 cup water
1/2 cup carrot, finely shredded
4 oz neufatchel cheese, softened
1 TBSP butter, softened
1 cup powdered sugar
1/8 cup low fat milk (1%)
1 TSP vanilla
1. Preheat oven to 375 degrees Fahrenheit. Grease a 6 doughnut pan. In a large bowl, whisk together dry ingredients.
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.
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.
4. Dip the top of doughnut in glaze and let sit till glaze is dry. Store in airtight container for up to 3 days.