These Coffee Glazed Carrot Cake Doughnuts are light and fluffy on inside with a slightly crisp exterior. They are warmly spiced and so delicious!
Course Dessert, Doughnuts
Cuisine American
Keyword Carrot, Donuts, doughnuts, Easter
Prep Time 10 minutesminutes
Cook Time 4 minutesminutes
Refrigerate 1 hourhour
Servings 8
Author Leona G.
Ingredients
Carrot Cake Doughnuts
2 cups+ 2 tbs flour spooned and leveled
3tspbaking powder
1tspsalt
1tspcinnamon
½tspginger
¼tspnutmeg
2eggs
⅔cupsugar
3tbspmelted butter
¾cupyogurtfull fat
2tspvanilla
½cupfinely shredded carrotsqueeze to remove the excess water
oil for fryingvegetable or any neutral oil
Coffee Glaze
2cupspowdered sugar
1tspsalt
3-4tbsp strong coffee
Instructions
Add the eggs, sugar, yogurt & vanilla extract to a large mixing bowl. Whisk until combined.
Next add in your flour, baking powder, salt & spices. Use a spatula to mix the batter until there are no dry pockets left. Fold in your carrots. Cover with plastic and refrigerate for an hour.
Heat 2-3 inches of oil in a large pot to 345°-355°
Dump the batter onto a floured surface and sprinkle with more flour until no longer sticky. Roll out your dough ½ inch thick. Using biscuit cutters, shape out your doughnuts and gently drop them in the oil. Fry in batches for 1.5-2 minutes on each side turning over once. Transfer to a sheet pan lined with a wire rack. Allow the doughnuts to cool before dipping in the glaze. Enjoy!
Coffee Glaze
Add your powdered sugar and salt to a medium mixing bowl and add in the coffee 1 tbs at a time until a very thick but pourable glaze forms.
Notes
I used a 3 1/4 inch biscuit cutter to shape my doughnuts out and a smaller one for the middle. Make sure to dip the cutters in flour so they don't stick to the batter when cutting into.
Once your carrots are shredded, add them to a kitchen cloth and ball it up. Squeeze tightly to remove most of the water.
Fry the doughnuts in batches of 2-3 to ensure they cook evenly.
Use room temperature or cold coffee for the glaze.