Mini Carrot Cake Crumb Doughnuts
Mini Carrot Cake Crumb Doughnuts
Ingredients
- 1 box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
- 2/3 cup water
- 1 egg
- 1 teaspoon molasses
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup carrots, grated
- 3 ounces cream cheese, softened
- 2 Tablespoons milk
- 1 cup powdered sugar
- 1/4 cup pecans, finely chopped optional
Instructions
- Preheat oven to 350°F.
- For Donuts: In medium bowl, stir together muffin mix water and egg. Add in molasses, cinnamon and freshly grated nutmeg. Fold in grated carrots. Place dough in heavy gallon-size sealable bag. Snip end of bag 1/8-inch from corner. Pipe dough into mini donut pan, filling about 3/4 full. Top with the crumb topping, and press the topping down into batter. Bake for 5-7 minutes or until donuts spring back when lightly touched.
- For Icing: Place the cream cheese, powdered sugar and milk in small bowl; whisk together until smooth. Drizzle cooled donuts with icing and sprinkle with the finely chopped pecans, if desired
Mini Carrot Cake Crumb Doughnuts
1 box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
2/3 cup water
1 egg
1 teaspoon molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/2 cup carrots, grated
3 ounces cream cheese, softened
2 Tablespoons milk
1 cup powdered sugar
1/4 cup pecans, finely chopped optional
For instructions head on over to www.krusteaz.com!
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