Mini Carrot Cake Doughnuts
- 1 cup buttermilk
- 1 stick (8 tablespoons) butter, melted
- 3 tablespoons honey
- ¾ cup sugar
- 2 eggs, beaten
- ½ tablespoon vanilla bean paste or extract
- 1 plus ¾ cup flour, AP
- ½ cup almond flour (optional - can replace with AP flour if unavailable)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- ½ teaspoon salt
- ½ teaspoon ginger, ground
- ¼ teaspoon nutmeg
- ⅛ teaspoon clove, ground
- 1 cup carrots, shredded (I prefer organic rainbow carrots - adds great color and taste)
- 4 oz cream cheese, room temp/softened
- 1 plus ½ cup powdered sugar
- 2-4 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
- toasted sweetened coconut
- Pre-heat oven to 375 F if using a mini doughnut pan, or doughnut maker if using that nifty gadget.
- Combine buttermilk, melted butter (cool a bit first), honey, vanilla, eggs in bowl.
- Sift all dry ingredients together well in separate bowl.
- Add dry ingredients to the wet ingredients bowl in a few small batches.
- Fold in carrots. Mix only until combined.
- Fill doughnut pan or doughnut maker molds with batter and cook until golden (4-8 minutes).
- Cool on rack.
- Combine glaze sugar and cream cheese in mixer with whisk or beater blade (best mixer tool ever!) until very smooth.
- Add heavy cream as needed to get a thick but movable texture to glaze. I prefer it to be fairly thick to coat well.
- Dip cooled doughnuts in glaze and top with toasted sweetened coconut.
- Enjoy!
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Serving size: 1-2 doughnuts
Recipe by Southern FATTY at https://www.southernfatty.com/mini-carrot-cake-doughnuts/
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