Ingredients
2 tablespoons butter, softened1 cup sugar2 large eggs1 teaspoon grated orange zest3-1/2 cups all-purpose flour4 teaspoons baking powder1-1/2 teaspoons ground cinnamon1 teaspoon baking soda3/4 teaspoon each salt, ground nutmeg and cloves1/3 cup 2% milk1 cup shredded carrotsOil for deep-fat fryingGLAZE:1 cup confectioners’ sugar2 tablespoons orange juice1 tablespoon finely shredded carrot1/2 teaspoon vanilla extract1/4 cup finely chopped walnuts
Preparation
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots.
Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until golden brown. Drain on paper towels.
For glaze, combine the confectioners’ sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.
