Carrot Cake Doughnuts

Name: Carrot Cake Doughnuts
Yield: Makes about 10–12, 3 ″ doughnuts
Ingredients: ½ teaspoon each baking soda, ground allspice, and ground cinnamon; ½ cup each granulated sugar and firmly packed light brown sugar; 1 teaspoon each salt and baking powder; 1⅓ cups confectioners’ sugar; 2 tablespoons whole milk; ¼ teaspoon each vanilla extract and salt; 1 cup finely shredded carrots; 2 tablespoons unsalted butter, melted and cooled; 3 cups all-purpose flour, plus more for dusting; 2 large eggs; ½ cup buttermilk; Canola oil, for frying; 4 oz cream cheese, at room temperature; 3 teaspoons vanilla extract

Preparation info

Makes about
10–12
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

These carrot cake–inspired doughnuts are irresistible. To continue the carrot cake theme, top the glaze with a scattering of chopped pecans. Shred the carrots with a food processor or on the fine holes of a box grater.

Ingredients

For the Doughnuts

3 cups all-purpose flour, plus more for dusting
1 teaspoon each salt and baking powder

Dessert
Gluten-free
Vegetarian

Method

To make the doughnuts, in a bowl, whisk together the flour, salt, baking powder, baking soda, allspice, and cinnamon. In a measuring cup, stir together the butter and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, buttermilk, and sugars on medium until well combined. Using a paper towel, squeeze any moisture from the carrots,