Monday, January 23, 2017
Baked Carrot Cake Doughnuts
Carrot Cake Doughnuts
6 T. whole-wheat flour
6 T. all-purpose flour
1/4 c. old-fashioned oats
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. allspice
1/8 tsp. ground nutmeg
1/4 c. brown sugar, packed
1 large egg
3 T. vegetable oil
2 T. skim milk
1/2 tsp. vanilla extract
3/4 c. grated carrot (about 2 large carrots)
2 T. chopped walnuts, or pecans (optional)
Cream Cheese Icing
3 oz. reduced-fat cream cheese, at room temp
1/3 c. powdered sugar
2 T. milk
1/3 c. sweetened shredded coconut
Preheat oven to 350°F. Coat a 6-cup doughnut tin with cooking spray.
In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and spices.
Make a well in the center of the dry ingredients.
Add egg, brown sugar, oil, milk, and vanilla to the well. Stir ingredients together until just combined.
Stir in carrot and nuts, if using.
Scoop the batter into the prepared cups.
Bake until a toothpick comes out without crumbs, 8-10 minutes.
Let cool in pan for at 10 minutes.
Once you remove the doughnuts, keep the oven on.
Place coconut on a small rimmed cookie sheet, and bake for 7-8 minutes, stirring twice (to avoid burnt edges).
To make the glaze, beat together cream cheese, powdered sugar, and milk.
Drizzle glaze over cooled doughnuts, and top with toasted coconut.