Carrot Cake Doughnuts
By á-10966
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
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