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David_Venable

Carrot Cake Donut Holes...Yes, You Can Have Dessert for Breakfast!

by ‎08-24-2015 05:37 PM - edited ‎08-25-2015 11:01 AM

Hello, foodies…

 

Before I share Wednesday’s decadent breakfast recipe….it’s time for your cooking lesson. Good things come to those who wait! And do their homework! Today’s topic: turning your KitchenAid stand mixer into a food processor.

 

[video]

 

See? That wasn’t so painful was it? If this is the first KitchenAid attachment video you’ve seen, we did two others this month: how-to use the pasta maker/cutter attachment and how to use the meat grinder attachment. Both videos can be found in my blogs as well as on YouTube. And those attachments can be found on QVC.com.

 

Now for some donuts!

 

carrot_cake_donut_holes.jpg

 

 

Carrot Cake Donut Holes

Makes 32–34

 

This recipe is prepared with the Cook's Essentials® Hard Anodized Dishwasher-Safe 10-Piece Cookware Set (K42527).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

Donuts:

  • 1-2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1-1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 Tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1-1/4 cups finely chopped or shredded carrots
  • Oil, for deep frying

 

Icing:

  • 8 oz cream cheese, softened
  • 3/4 cup confectioners' sugar, sifted
  • 1 tsp vanilla extract
  • 2 Tbsp milk

 

Preparation:

  1. To prepare the donut holes, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium-size bowl. Set aside.
  2. Fit a stand mixer with the paddle attachment and beat the butter, sugar, egg, and vanilla until creamy. Add the dry ingredients into the creamed mixture, alternating with the milk. Remove the bowl from the stand mixer and fold in the carrots with a spatula.
  3. Pour 3 quarts of oil into a 5- or 6-quart sauce pot and heat to 375°F. With a small ice cream scoop, spoon a few donuts into the hot oil and fry for 2 to 2-1/2 minutes on each side, or until golden brown. Make sure to rotate them so they brown evenly. Place the fried donut holes onto a paper towel-lined plate.
  4. To prepare the icing, cream together the cream cheese, confectioners' sugar, and vanilla extract in a medium-size bowl until smooth and free of any lumps. Slowly add the milk until the mixture is thick but runny enough to coat the donuts. Dip the cooled donut holes into the icing and place them onto a wire cooling rack so the icing can harden.

 

Now, for those of you who own Comfort Foods That Take You Home, you might remember a recipe for my Apple Cider Donuts…which are terrific. But believe it or not, we’ve never, ever made donuts on In the Kitchen with David! I don't need to tell you that donuts are a quintessential breakfast treat. But that's the reason we couldn’t pass up the opportunity to make them during our month of basics. Nothing is better than a warm donut out of the fryer, so serve these as soon as the icing hardens a bit. If there are any leftover, these are just as good the next day.

 

I’ll see you all on Wednesday at 9pm ET for a special Holidays at Home version of In the Kitchen with David. Please be sure to note the time change--we usually start at 8pm but this week we're on at 9pm ET.

 

Keep it flavorful!

—David