Carrot Cake Doughnuts

Directions

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots.
• Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until golden brown. Drain on paper towels.
• For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.