Ingredients
The following ingredients have 6 Servings
- 1 cup white whole wheat flour (I use King Arthur Flour – yes, you can use all-purpose instead)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ cup brown sugar
- 1 egg
- 2/3 cup grated carrots
- 1 tablespoon canola oil
- 3 tablespoons unsweetened applesauce
- ¾ teaspoon vanilla (divided)
- ¼ cup + 2 teaspoons skim milk (divided)
- 2 oz 1/3 less fat cream cheese
- 1 tablespoon reduced calorie pancake syrup
- 1 tablespoon powdered sugar
Instruction
- Preheat the oven to 350. Lightly mist a 6 cup doughnut pan with cooking spray.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and brown sugar until well combined.
- In a medium bowl, beat the egg and then add the carrots, oil, applesauce, ½ teaspoon of the vanilla and ¼ cup of milk. Stir until well combined and then add to the dry ingredients from step 2. Mix until well combined. Spoon the mixture evenly into the 6 prepared slots of the doughnut pan. Bake for 15 minutes until an inserted toothpick comes out clean. Flip the pan to release the doughnuts onto a cooling rack and allow the doughnuts to cool.
- In a medium bowl, combine the remaining ¼ teaspoon vanilla and 2 teaspoons milk and add the cream cheese, syrup and powdered sugar. Using a hand mixer, mix until well combined. When doughnuts are cooled, spoon the cream cheese glaze over top.
