I Eat Therefore I Cook

Effortless Cooking for Busy Lives

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Chocolate Carrot Cake Doughnuts with Cream Cheese Glaze

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As a kid, I always ate the cream cheese frosting off the top of the carrot cake and would not eat the actual cake. It was because of my aversion to raisins mostly. Now, I love carrot cake, but I still don’t like raisins. Hence, these don’t have any in it or nuts, but you can always add them in if you desire. These doughnuts are as healthy as doughnuts can get. The cake has no oil or butter and the glaze only has a tablespoon. So enjoy these without the guilt.  And boy are they good.

Mix the dry ingredients:

The completed batter:

Add to your doughnut pan:

Make the glaze:

Dip the doughnuts:

All Done:

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Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Chocolate Carrot Cake Doughnuts with Cream Cheese Glaze
Author: Meagan {I Eat Therefore I Cook}
Prep time:
Cook time:
Total time:
Serves: 12
Fluffy Doughnut Covered in Cream Cheese Glaze
Ingredients
  • FOR THE DOUGHNUTS:
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 TSP cinnamon
  • 1 TSP All Spice
  • 1 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vanilla nonfat greek yogurt
  • 1 TSP vanilla
  • 3/4 cup lowfat milk (1%)
  • 1 cup water
  • 2 eggs
  • 1/2 cup carrot, finely shredded
  • FOR GLAZE:
  • 4 oz neufatchel cheese, softened
  • 1 TBSP butter, softened
  • 1 cup powdered sugar
  • 1/8 cup low fat milk (1%)
  • 1 TSP vanilla
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 6 doughnut pan. In a large bowl, whisk together dry ingredients.
  2. In a separate bowl, mix together wet ingredients. Slowly add the dry to the wet. stirring until combined. Fold in carrot. Using a spoon, carefully fill doughnut mold 2/3 full, making sure to keep middle area clear. Cook for 10 minutes, or until doughnuts are spring back when touched. Let cool 2-3 minutes before removing. Repeat with other 1/2 of batter, greasing before use.
  3. Meanwhile, make glaze. Whisk together neufatchel cheese and butter until combined. Add 1/2 the powdered sugar and whisk until incorporated. Add milk and vanilla. Whisk together. Add other half of powdered sugar. Whisk together until thoroughly combined.
  4. Dip the top of doughnut in glaze and let sit till glaze is dry. Store in airtight container for up to 3 days.
  5. ENJOY!

Nutritional Information (According to Myfitnesspal)

Calories (Per Doughnut): 222

Fat (g): 4.4

Saturated (g) : 2.2

Cholesterol (mg): 43.3

Sodium (mg) 121.2

Fiber (g): 2.6

Sugars (g): 24

Protein (g): 5.6

Vitamin A (%): 3.4

Calcium (%): 5.4

 

 

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