Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Carrot Cake Beignets with Greek Yogurt Icing
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1199
- Total Fat
- 87 g
- Saturated Fat
- 22 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 56 g
- Protein
- 19 g
- Cholesterol
- 238 mg
- Sodium
- 894 mg
This is a playful, unexpected take on carrot cake that trades the traditional layer format for something far more indulgent—warm, golden fritters with a crisp exterior and tender, creamy interior. Cream cheese brings richness and tang to the batter, while brown sugar, vanilla and spices lean into the nostalgic comfort of classic carrot cake. Studded with pecans, raisins and fresh heirloom carrots, each bite delivers texture and warmth, especially when served fresh from the fryer. Instead of a standard frosting, a lightly sweetened maple–orange Greek yogurt adds brightness and acidity that cuts through the richness, making the dish feel lighter than it looks. Maple-candied carrots on top echo the flavor of the batter while adding a glossy, aromatic finish. Served with the icing as a dip or drizzled over the fritters, this is carrot cake reimagined as a fun, shareable and irresistibly modern dessert.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1199
- Total Fat
- 87 g
- Saturated Fat
- 22 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 56 g
- Protein
- 19 g
- Cholesterol
- 238 mg
- Sodium
- 894 mg
Ingredients
Frosting:
Maple Candied Carrots:
Carrot Cake Beignets:
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Directions
- For the frosting: Whisk together the yogurt, maple syrup, salt and orange zest in a small bowl.
- For the maple candied carrots: Preheat the oven to 350 degrees F. In a small pot, bring the maple syrup and cinnamon stick to a boil. Add the carrots and simmer until glazed, 4 to 5 minutes. Remove from the heat and drain, discarding the cinnamon stick. Spread the glazed carrots on a parchment-lined baking sheet. Season lightly with salt and bake until no longer wet, about 10 minutes. Remove and let cool.
- For the carrot cake beignets: In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, granulated sugar, salt and vanilla paste until fluffy. Turn the speed to low and add the eggs 1 at a time, mixing in completely before adding the next. Add the flour and baking powder and mix to combine. Fold in the carrots, pecans and raisins with a wooden spoon.
- Fill a large Dutch oven or heavy-bottomed pot about halfway with oil and heat over medium high to 330 degrees F.
- In batches to avoid crowding and using a #40 (2-tablespoon) ice cream scoop, portion out the beignet batter and place in the hot oil. Cook, turning occasionally, until puffed and golden brown, about 6 minutes. Using a slotted spoon or spider, transfer the beignets to a wire rack set in a baking sheet. Continue with the remaining batter, bringing the oil back to temperature between batches.
- Serve the beignets with the frosting in a bowl for dipping, or dip into the frosting and then serve. Garnish with the candied carrots.
