Ingredients
¼cupunsalted butter,melted
¼cupoil
¾cupsugar
1cupmilk
2large eggs
2tspvanilla extract
2large carrots,(about 2 cups), peeled, shredded
2⅔cupsall purpose flour
1½tspbaking powder
1tspground cinnamon
½tspsalt
¼tspbaking soda
pinchnutmeg
4ozcream cheese,(½ package), room temperature
¼cupunsalted butter,room temperature
½tspvanilla extract
1cuppowdered sugar
Preparation
Preheat the oven to 425 degrees F and spray donut pans with non-stick spray. Set aside.
In a large bowl, stir together butter and oil. Whisk in sugar until combined.
Add milk, eggs, vanilla and whisk until combined. Stir in carrots. Add flour, baking powder, cinnamon, salt, baking soda and nutmeg and stir until combined.
Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.
Bake for 7 to 8 minutes, until a toothpick comes out clean. Let cool for 5 minutes before removing to a wire rack to cool completely.
In a large bowl, beat together cream cheese, butter, and vanilla on high speed until smooth. Add powdered sugar and beat for 4 to 5 minutes until smooth.
Spread on cooled donuts and decorate as desired. Serve.
