Carrot Cake Donut Holes With Cream Cheese Dip
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Recipe Summary Carrot Cake Donut Holes With Cream Cheese Dip
A sophisticated donut hole with a fun creamy dip. Best served warm but good no matter what!Ingredients | Carrot Cake Overnight Oats With Cream Cheese2 cups all-purpose flour½ cup brown sugar1 tablespoon baking powder1 ½ teaspoons ground cinnamon, divided1 teaspoon baking soda¾ teaspoon kosher salt¼ teaspoon ground nutmeg1 cup whole milk½ cup drained crushed pineapple1 egg¼ cup butter, melted1 cup grated carrots, packed½ cup sweetened flaked coconutvegetable oil for cooking⅓ cup white sugar½ cup cream cheese, softened1 tablespoon butter, softened1 cup confectioners' sugar½ teaspoon vanilla extract1 pinch saltDirectionsWhisk 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.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.Info | Carrot Cake Overnight Oats With Cream Cheeseprep: 25 mins cook: 2 mins total: 27 mins Servings: 24 Yield: 2 dozen
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