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Wednesday, October 28, 2015

Halloween Carrot Doughnuts

Halloween Carrot Doughnuts 

Halloween is the time to make good use of October's rich harvest of 
fruits and vegetables. These carrot doughnuts can be made a day ahead 
of your dinner or party and stored in foil to other wrap. 

3 1/2 cups all-purpose flour, unsifted 
4 teaspoons baking powder 
2 teaspoons ground cinnamon 
1 teaspoon soda 
3/4 teaspoon each of salt, ground nutmeg and ground cloves 
2 tablespoons butter or margarine, softened 
1 cup sugar 
2 eggs 
1/3 cup milk 
1 cup finely-shredded or coarsely-grated carrots 
1 teaspoon grated orange peel 
salad oil for frying 
glaze ( recipe Follows) 
about 1/3 cup finely chopped walnuts 

1. Combine 1 1/2 cups of the flour with the baking powder, cinnamon, 
soda, salt, nutmeg and cloves; set aside. 

2. In the large bowl of an electric mixer, best the butter and sugar 
together until they are evenly blended. Add the eggs one at a time, 
beating each addition until the mixture is light and fluffy. With the 
mixer on medium speed, gradually add the flour mixture alternately 
with the milk, mixing just until it is smooth. Stir in the carrots, 
orange peel and 1 1/2 cups more of the flour just until it is all 

3. Turn the soft douogh out on a cloth to heacily floured board and 
pat or roll it to a 1/2 inch thickness. Cut the dough with a 3 inch 
doughnut cutter, dipping it in flour as necessary to pervent sticking. 

4. In a deep saucepan heat 2 inches of salad oil to 375 degrees on a 
deep frying thermometer. Lower 2 or 3 doughnuts at a time into the 
oil.As they rise to the surface, turn them over. Cook the doughnuts, 
turning them until they are browned on both sides, about 3 minutes, 
Lift them from the oil with a slotted spatula or two-tined fork. 
Drain them on paper towels. 

5. Set the doughnuts on a rack placed over a baking sheet; spoon 2 
teaspoons of glaze over each; sprinkle with walnuts. Makes about 2 


Combine 2 cups unsifted powdered sugar, 3 tablespoons each of orange 
juice and grated carrots, and 1/2 teaspoon vanilla. Stir until smooth. 

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