Fall is in the Air

Carrot Cake Doughnuts

2 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon grated orange peel
3 ½ cups all purpose flour
4 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground nutmeg
¾ teaspoon ground cloves
1/3 cup low fat milk
1 cup shredded carrots
Oil for deep fat frying
Glaze:
1 cup confectioners’ sugar
2 tablespoons orange juice
1 table spoon finely shredded carrot
½ teaspoon vanilla extract
¼ cup finely chopped walnuts or pecans

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in orange peel. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots. Turn the dough onto a lightly floured surface; roll out to ½ inch thickness. Cut dough with a floured 2 ½ inch doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 1 ½ to 2 minutes on each side or until golden brown. Drain on paper towels. For glaze, combine the confectioners’ sugar, orange juice, carrot, and vanilla; drizzle over cooled doughnuts. Sprinkle with walnuts or pecans.

This recipe is from Taste of Home Comfort Foods Diet and it makes 18 doughnuts. With fall being in full boom, I thought I would share with you one of my favorite doughnut recipes. It tastes wonderful on a cool fall morning, or for a snack in the afternoon. I hope you enjoy.