Categories: Desserts

Ingredients

• Doughnuts:
• 2 quarts peanut oil
• 5 to 5 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup unsalted butter, melted
• 2 cups shredded peeled carrots (5 to 6 medium)
• 3/4 cup whole milk
• 2 large eggs, lightly beaten
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• Glaze:
• 8 oz. cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup whole milk
• Garnish: chopped toasted pecans

Directions

1. Line a large rimmed baking sheet with parchment paper.

2. For doughnuts: In a large Dutch oven, heat oil over medium-high heat until registers 375.

3. In a large bowl, whisk together 5 cups flour, sugar, baking powder and salt. Stir in melted butter until small crumbs form. Stir in carrots, milk, eggs, cinnamon, vanilla, nutmeg, and allspice with a spoon. Knead until dough comes together, adding up to remaining 1/4 cup flour if needed. Shape dough into a large ball.

4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 3-inch doughnut cutter, cut dough, rerolling scraps. Place doughnuts on prepared pan. Reserve centers for doughnut holes. Lightly brush off any excess flour from doughnuts and holes.

5. Working in batches, place doughnuts and holes in hot oil, and turn each after it rises to the surface. Fry for 1 minute and 20 seconds per side. Remove using a slotted spoon, and let drain on a wire rack. Let oil return to 375 between batches.

6. For glaze: In a medium bowl, whisk together cream cheese and confectioners’ sugar until smooth. Whisk in milk until smooth. Drizzle onto doughnuts. Garnish with pecans.

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