Menu Enter a recipe name, ingredient, keyword...

Carrot Cake Doughnuts

By

Google Ads
Rate this recipe 4.5/5 (27 Votes)

Ingredients

  • 1 cup white whole wheat flour (yes, you can use all-purpose instead)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup brown sugar
  • 1 egg
  • 2/3 cup grated carrots
  • 1 Tbsp. canola oil
  • 3 Tbsp. unsweetened applesauce
  • 3/4 tsp. vanilla (divided)
  • 1/4 cup + 2 tsp. skim milk (divided)
  • 2 oz 1/3 less fat cream cheese
  • 1 Tbsp. reduced calorie pancake syrup
  • 1 Tbsp. powdered sugar

Details

Servings 6
Adapted from emilybites.com

Preparation

Step 1

Preheat the oven to 350. Lightly mist a 6 cup doughnut pan with cooking spray.

In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and brown sugar until well combined.

In a medium bowl, beat the egg and then add the carrots, oil, applesauce, ½ teaspoon of the vanilla and ¼ cup of milk. Stir until well combined and then add to the dry ingredients from step 2. Mix until well combined. Spoon the mixture evenly into the 6 prepared slots of the doughnut pan. Bake for 15 minutes until an inserted toothpick comes out clean. Flip the pan to release the doughnuts onto a cooling rack and allow the doughnuts to cool.

In a medium bowl, combine the remaining ¼ teaspoon vanilla and 2 teaspoons milk and add the cream cheese, syrup and powdered sugar. Using a hand mixer, mix until well combined. When doughnuts are cooled, spoon the cream cheese glaze over top.

Weight Watchers Points Plus:
5 per doughnut (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
181 calories, 27 g carbs, 6 g fat, 5 g protein, 3 g fiber (from myfitnesspal.com)

An Emily Bites Original

You'll also love

Review this recipe

Carrot Ginger Sauerkraut Roasted Carrot Salad with Cumin Raisin Vinaigrette