Carrot Cake Doughnuts with Cream Cheese Glaze
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INGREDIENTS
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5 tablespoons (71g) unsalted butter, at room temperature
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¼ cup (60g) vegetable oil or other neutral oil
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½ cup (106g) light brown sugar
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¼ cup (50g) granulated sugar
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2 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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2¾ cups (330g) all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon fine sea salt
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½ teaspoon ground cinnamon
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1 cup (230g) buttermilk
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1½ cups (149g) peeled, grated carrots (about 2 or 3 medium carrots)
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½ cup (85g) chopped pecans
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4 ounces (113g) cream cheese, at room temperature
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½ cup (56g) confectioners? sugar
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3 tablespoons heavy cream or whole milk, plus more as needed
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1 teaspoon pure vanilla extract
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