A cream cheese glaze is the perfect topping for these carrot cake doughnuts.
Carrot Cake Doughnut
- 2 tablespoons unsalted butter, softened
- ½ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅔ cup sour cream
- ½ cup shredded carrot
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon kosher salt Vegetable oil, for frying
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- ½ teaspoon vanilla extract
- 1½ cups confectioners’ sugar
- 2 tablespoons whole milk
- 1 cup chopped toasted pecans
- For doughnuts: In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until mixture reaches a grainy consistency. Add egg; beat until thick and pale, about 2 minutes. Beat in sour cream and carrot.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap (dough will be slightly sticky.) Refrigerate for 30 minutes.
- On a lightly floured surface, gently knead dough 3 or 4 times. Roll dough ½ inch thick. Using a 3-inch doughnut cutter, cut dough, rerolling scraps as necessary. Reserve doughnut holes.
- Fill a Dutch oven halfway full with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Add doughnuts to hot oil in batches; fry until golden brown, about 1½ minutes per side. Fry doughnut holes until golden brown, about 1 minute. Let drain on several layers of paper towels. Let cool to room temperature.
- For glaze: In a medium bowl, beat cream cheese, butter, and vanilla with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and milk, beating until smooth. Dip doughnuts in glaze. Sprinkle with pecans. Let stand on a wire rack until glaze is set.
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