Chocolate Carrot Cake Baked Doughnuts
By: Meagan Meyer
Published: Thursday, May 8, 2014 - 6:38am

Ingredients




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
2 eggs
1/2 cup carrot, finely shredded
FOR GLAZE:
4 oz neufatchel cheese, softened
1 TBSP butter, softened
1 cup powdered sugar
1/8 cup low fat milk (1%)
1 TSP vanilla

Preparation

1 1. Preheat oven to 375 degrees Fahrenheit. Grease a 6 doughnut pan.  In a large bowl, whisk together dry ingredients. 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. 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. 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. 5 ENJOY!

About

Fluffy Doughnut with Cream Cheese Frosting. Baked not Fried.