Carrot Cake Donuts Recipe

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Carrot Cake Donuts Recipe

5 from 2 votes

These carrot cake donuts are for anyone who's craving carrot cake but doesn't want to stack and frost a layer cake! They require just 30 minutes of hands-on prep and are fried rather than baked to give them that signature crispy exterior that old fashioned donuts are known for.

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Prep Time: 20

Cook Time: 10

Total Time: 1 45

Makes: 8 donuts and holes

Ingredients

Carrot Cake Donuts

3 1/2 cups all purpose flour, spooned and leveled
2/3 cup brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup sour cream, room temperature
3 tablespoons molasses
1/2 cup finely grated carrot, extra moisture squeezed out
4 tablespoons unsalted butter, melted
canola oil, for frying

Cream Cheese Icing

4 oz cream cheese, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup heavy cream
1/2 cup chopped walnuts, lightly toasted

Instructions

Make the Dough

In the bowl of a stand mixer combine all the dry ingredients and mix to combine.
In a small bowl whisk together the vanilla, eggs, sour cream, and molasses.
Pour the wet ingredients into the dry, add the grated carrot, and mix on low with the paddle attachment. Pour in the melted butter and mix until a soft cookie dough forms. Cover and refrigerate for 45 minutes.
On a well floured surface, roll the dough out to about 1 inch thick. Using a floured 3 inch circle cutter, cut as many circles from the dough as possible and place them on a parchment lined baking sheet.
Gather the scraps of dough up, bring them back together and repeat until all the dough has been used up.
Using a 1 1/2-inch circle cutter, cut holes from the middle of each donut. Refrigerate donuts for 30 minutes.

Fry the Donuts

Heat 2 inches of canola oil in a high sided pot to 350ºF. Using a 2-inch circle cutter, gently press the cutter into the donut around the middle ring just to score the top, do not press all the way through (just enough to leave a small imprint).
Gently lower 2-3 donuts into the oil, scored side down, and fry for 1-2 minutes per side until golden brown. Transfer to a wire rack set over a baking sheet.
Once all the donuts have been fried, fry the donut holes for 2 minutes, until golden brown. Transfer to the wire rack.

Dip in Cream Cheese Glaze

In a small bowl, combine the softened cream cheese and powdered sugar and beat together with a hand mixer. Add the vanilla and heavy cream and mix until the glaze is very smooth.
When the donuts have cooled slightly, dip them into the glaze and return them to the wire rack. Coat the donut holes in glaze and allow them to dry. Sprinkle donuts and donut holes with toasted walnut bits.