Easy .Carrot Cake
30m prep 30m cook 1h 0m ready
A carrot cake doughnut recipe featuring a reduced carrot juice syrup for intense sweetness. The dough is spiced with ginger, cinnamon, and cloves, and studded with grated carrot, walnuts, and golden raisins. Topped with cream cheese frosting and optional pecans or coconut.
Ingredients
- 2 cup carrot juice
- 1 cake dough of choice
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup finely grated carrot finely grated
- 1/4 cup walnuts finely chopped
- 1/4 cup golden raisins
- Cream Cheese Frosting
- 1/4 cup chopped pecans or sweetened shredded or flaked coconut chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 279 mg
- Iron: 6.5 mg
- Magnesium: 164 mg
- Phosphorus: 392 mg
- Potassium: 2205 mg
- Zinc: 2.49 mg
Let's Cook
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Step 1.
In a small saucepan over medium heat, bring 2 cups carrot juice to a boil. Reduce the heat to low and simmer slowly, stirring occasionally, until the juice has reduced to about ½ cup, 20 to 30 minutes. Remove from the heat and let cool completely.
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Step 2.
While the carrot syrup cools, prepare the cake dough of choice as directed, but replace the specified nutmeg with ½ tablespoon ground ginger, ½ tablespoon ground cinnamon, and ½ teaspoon ground cloves. Replace the milk specified with the cooled carrot syrup (you may not use all the syrup).
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Step 3.
After mixing the wet ingredients into the dough, fold in ½ cup finely grated carrot, ¼ cup finely chopped walnuts, and ¼ cup golden raisins until evenly distributed.
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Step 4.
Pipe and fry the dough as directed for your chosen doughnut shape (traditional or drop). Allow the doughnuts to cool slightly before frosting.
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Step 5.
Spread the cooled doughnuts with Cream Cheese Frosting and garnish with ¼ cup chopped pecans or sweetened shredded coconut, if desired.
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