Halloween Carrot Doughnuts Recipe

Combine 1 1/2 cups of the flour with the baking powder, cinnamon, soda, salt, nutmeg and cloves; set aside.

In the large bowl of an electric mixer, best the butter and sugar together until they are evenly blended. Add the eggs one at a time, beating each addition until the mixture is light and fluffy. With the mixer on medium speed, gradually add the flour mixture alternately with the milk, mixing just until it is smooth. Stir in the carrots, orange peel and 1 1/2 cups more of the flour just until it is all blended.

Turn the soft douogh out on a cloth ot heacily floured board and pat or roll it to a 1/2 inch thickness. Cut the dough with a 3 inch doughnut cutter, dipping it in flour as necessary to pervent sticking.

In a deep saucepan heat 2 inches of salad oil to 375 degrees on a deep frying thermometer. Lower 2 or 3 doughnuts at a time into the oil.As they rise to the surface, turn them over. Cook the doughnuts,turning them until they are browned on both sides, about 3 minutes, Lift them from the oil with a slotted spatula or two-tined fork.

Drain them on paper towels.

Set the doughnuts on a rack placed over a baking sheet; spoon 2teaspoons of glaze over each; sprinkle with walnuts. Makes about 2 dozen.

GLAZE:

Combine 2 cups unsifted powdered sugar, 3 tablespoons each of orange juice and grated carrots, and 1/2 teaspoon vanilla. Stir until smooth.