Carrot Cake Donut Holes with Cream Cheese Dip recipe
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Ingredients
- 2 cups all-purpose flour ½ cup brown sugar 1 tablespoon baking powder 1 ½ teaspoons ground cinnamon, divided 1 teaspoon baking soda ¾ teaspoon kosher salt ¼ teaspoon ground nutmeg 1 cup whole milk ½ cup drained crushed pineapple 1 egg ¼ cup butter, melted 1 cup grated carrots, packed ½ cup sweetened flaked coconut vegetable oil for cooking ⅓ cup white sugar ½ cup cream cheese, softened 1 tablespoon butter, softened 1 cup confectioners' sugar ½ teaspoon vanilla extract 1 pinch salt
Nutrition Info
- 178.9 caloriescarbohydrate: 23.3 gcholesterol: 20.4 mgfat: 8.9 gfiber: 0.7 gprotein: 2.2 gsaturatedFat: 3.7 gservingSize: -sodium: 208.4 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cake Donut Holes with Cream Cheese Dip
Directions
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Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter, mix until a soft dough forms. Fold in carrots and coconut.
Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon, let drain and cool slightly. Repeat with remaining dough.
Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.