Carrot Cake Donut Holes with Cream Cheese Dip
Recipe by Ashley Baron Rodriguez from allrecipes.com
27 Mins.
Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 179
- Carbohydrate: 23g
- Fat: 9g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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