Description
These yummies even come topped with cream cheese frosting.
Ingredients
- FOR THE DOUGHNUTS:
- 2 cups Sifted Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¾ teaspoons Salt
- 1-¾ teaspoon Ground Cinnamon
- ⅓ cups Butter, Softened, Plus 1 Tablespoon For Greasing Pan
- ¾ cups Sugar
- 2 Eggs
- 1-⅓ cup Mashed Bananas
- 2 cups Shredded Carrots
- FOR THE FROSTING:
- 6 Tablespoons Butter, Softened
- 1 package (12 Oz. Size) Cream Cheese, Softened
- ¾ teaspoons Vanilla Extract
- 3 cups Powdered Sugar
- FOR GARNISH:
- 15 pieces (small) Carrot, Each Cut To Look Like A Whole Carrot
- 15 pieces (small) Curly Parsley
Preparation
For the doughnuts:
Preheat oven to 350ºF.
In a medium size bowl, add the flour, baking powder, baking soda, salt and cinnamon. Mix and set aside.
In a large mixing bowl, add butter and sugar. Beat together. Add eggs and beat until light and fluffy. Turn mixer speed to low and using a spoon, add dry ingredients little by little. Mix until flour is incorporated.
To the bowl, add mashed bananas and shredded carrots. Use a large sturdy spoon to mix the bananas and carrots in the batter.
Grease doughnut baking pan with 1 tablespoon butter. Add batter evenly to the pan. Bake in preheated oven until a wooden toothpick inserted in the doughnuts comes out clean, about 17 minutes. Remove doughnuts from the oven and let cool just long enough so that the doughnuts can be removed by hand and transferred to a cooling rack.
When the doughnuts have cooled, top with cream cheese frosting. Garnish with a small piece of carrot (shaped like a whole carrot) and a small piece of curly parsley as the green “top” of the whole carrot.
For the cream cheese frosting:
In a medium size bowl, add all ingredients and beat until light and fluffy.
Recipe adapted from “Banana Nut Bread.” Betty Crocker’s Cookbook 1979. New York: Golden Press, Western Publishing Company, 1979.
