Carrot Cake Doughnuts with Cream Cheese Glaze

I know.

I know!

They sound fabulous don't they!

Trust me, they are.    And they're good for you!  -  Carrots!  Oats!!   Mmmmm.

We made these with that wonderful doughnut maker that I won on Chickens in the Road.   Remember....

It made wonderful brownies!

But I was hungry for carrot cake.

And cream cheese frosting.

Mostly the frosting.

I'm sure you understand.

I'll get right to the point.   Here's the recipe:

Carrot Cake Doughnuts [or muffins,  or cake or whatever.]

Plug in the doughnut maker.

• 1 1/2 cups grated carrot
• 1 1/2 cups ground whole oats/oatmeal [No, you don't have to grind them.  This is America.]
• 1/4 cup water

Combine these in a microwavable bowl.   We microwaved them for 1 minute, then stirred, then 2 minutes, then stirred, then 1 more minute.   Stir well.   Make sure the carrots are cooked enough for you.   They won't cook long in the doughnut machine.

When the carrots are soft enough for you, add:

• 3/4 cup sugar
• 1/2 cup oil
• 2 eggs, beaten
• 1/4 cup flour
• 3/4 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• dash nutmeg

Ready to come out!

Stir well.   Pipe into the doughnut maker.  [Don't try to spoon it in - too messy!   Use a ziplock bag with a corner cut off if you don't have a fancier piping tool.   You'll be glad you did!]

Bake doughnuts for 6 minutes.  Take them out and let them cool a bit.   Glaze when warm.   Or not.  Whatever you want.   I glazed them when they were very very warm so the glaze would melt all over and get gooey.    This is the glaze I made:

Cream Cheese Glaze

• 1/2 block of cream cheese
• 1 cup powdered sugar
• a few drops of milk - only if necessary

Melt the cream cheese in the microwave.   Stir in the powdered sugar.  If the glaze is too stiff, then add a couple of drops of milk and stir well.