Ingredients
The following ingredients have 4 Servings
- 2 tbsp butter, softened
- 1/2 cup firmly-packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 2/3 cup sour cream
- 1/2 cup shredded carrot
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- canola oil, for frying
- 4 oz cream cheese softened
- 1 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 cup chopped pecans
Instruction
- In the bowl of a stand mixer, beat together the butter, sugar, and vanilla. When smooth, add the egg, and beat until the consistency's smooth.
- Use a spatula to stir in the carrot and sour cream until the mixture's smooth and evenly incorporated.
- In a mixing bowl, whisk together the flour, baking powder, spice, and salt.
- At a low speed, gradually mix the dry ingredients into the wet until evenly incorporated and the dough's formed.
- Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.
- Transfer the chilled dough to a lightly floured surface. Knead the dough fully about three times. Roll the dough out evenly until it's about a half inch thick.
- Use a 3" donut cutter, cut the donuts out. Reserve the donut holes to cook with the donuts. Re-roll out the scraps as necessary until there's no more.
- Fill a dutch oven half way with oil. Heat over medium heat until a deep-frying thermometer reaches 350 degrees. Fry the donuts in batches, about 1 1/2 minutes per side, until golden brown. Remove the cooked donuts to a paper towel lined plate to drain any excess grease.
- Fry the donut holes about a minute, or until golden brown.
