Carrot Cake Dougnuts
Makes about 18
  • 5 to 5¼ cups all-purpose flour
  • ⅔ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 2 cups grated carrot (5 to 6 medium carrots)
  • ¾ cup whole milk
  • 2 large eggs, lightly beaten
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 2 quarts peanut oil
  • Doughnut Glaze (recipe follows)
  • Garnish: chopped toasted pecans
  1. In a large bowl, stir together 5 cups flour, sugar, baking powder, and salt. Add melted butter, quickly stirring to disperse butter and form small crumbs. Stir in carrot, milk, eggs, cinnamon, vanilla, nutmeg, and allspice, bringing dough together with a spoon. (Dough will be loose.) Knead until dough comes together, adding remaining ¼ cup flour, if needed. Shape dough into a large ball.
  2. On a lightly floured surface, roll dough ¼ inch thick. Using a 3-inch doughnut cutter, cut dough, rerolling scraps as necessary. Place on a rimmed baking sheet lined with parchment paper. Reserve centers for doughnut holes. Lightly brush doughnuts and holes to remove excess flour.
  3. In a large Dutch oven or deep fryer, heat oil over medium-high heat until a deep-fry thermometer registers 375°. Fry doughnuts, 1 to 2 at a time, turning each after it rises to surface. Fry for 80 seconds per side, and remove using a slotted spoon. Drizzle Doughnut Glaze over doughnuts. Garnish with pecans, if desired. Store in an airtight container at room temperature for up to 1 day.
Recipe by Taste of the South at