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Recipe Summary

active:
20 mins
total:
1 hr including cooling
Servings:
12
Yield:
12 donuts
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Ingredients

For donuts:
For Glaze:

Directions

For Donuts:
  • Heat oven to 325°F. Coat 2 donut baking pans with nonstick cooking spray. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.

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  • In a second bowl, combine milk, egg and canola oil. Add wet ingredients to dry and stir to combine. Add the carrot and pineapple. Fill donut cavities, and bake until the centers spring back when gently pressed, 10 to 11 minutes. Let cool 10 minutes, then invert onto wire rack to cool completely.

For Glaze:
  • In a bowl, whisk together cream cheese and reserved pineapple juice, gradually adding the juice until desired consistency is reached. Drizzle over cooled donuts.consistency is reached. Drizzle over cooled donuts.

Tips

Place donuts in an airtight container, store overnight or up to 3 days. Drizzle glaze over donuts before serving.

Nutrition Facts

132 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 23mg; sodium 156mg; potassium 76mg; carbohydrates 17g; fiber 2g; sugar 8g; protein 3g; trans fatty acid 0g; vitamin a 155RE; vitamin a 1306IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 55mg; iron 1mg.
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Reviews

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