Carrot Cake Doughnut Holes with Cream Cheese Glaze
Cream Cheese Glaze
  1. Preheat oven to 350 F. In a bowl, finely grate carrots. Sift in flour then add brown sugar, soda & spices. Add egg & oil & beat until mixture is smooth. Fold in half of the chopped walnuts.
  2. Butter & flour a cake pop pan. Divide batter between 14 holes. Secure top pan in place with rubber clamps. Bake for 10-12 minutes, testing with a toothpick at about 8 minutes. When baked, remove from oven & allow to cool before removing top pan.
  1. In a small bowl, with an electric mixer, beat cream cheese, margarine & milk. Gradually add sugar & vanilla beating to a glaze consistency.
  2. Once doughnut holes are removed from pan & thoroughly cooled, dip in glaze, sprinkle with remaining walnuts. Allow to firm up in refrigerator before serving with forks.
Recipe Notes
  • Self-Rising Flour is made with 1 1/2 tsp baking powder, 1/2 tsp salt & enough all-purpose flour to measure 1 cup.