Who doesn't like traditional desserts! These delicious Portuguese carrot doughnuts are always welcome on festive occasions. Whether it's a birthday party, Easter and especially at Christmas time!
If you like this type of dessert, get your hands dirty and start making it now. They are simple, delicious and very simple to make! Have fun making them with your family! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR PORTUGUESE CARROT DOUGHNUTS
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour - Gives consistency to the dough.
- Carrots - Adds flavor and color to the recipe.
- Eggs - Provides structure and moisture.
- Orange juice and orange zest - Adds a very nice fresh flavor.
- Brandy - Adds an extra flavor to the doughnuts.
- Granulated sugar - To sweeten and flavor.
- Cinnamon stick and cinnamon powder - Ingredients that add flavor.
- Vegetable oil - For frying.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE CARROT DOUGHNUTS
Step 1: In a saucepan cook the peeled carrots in a little water with the cinnamon stick. When they are cooked reduce them to puree with a fork.
Step 2: In a bowl place the puree with the sugar, eggs, flour, orange zest, orange juice and brandy. Mix everything well with a spoon.
Step 3: Heat the oil in a skillet. With the help of a spoon, remove small portions of the mixture and fry them in hot oil.
Step 4: When they are fried place them on a platter over absorbent paper and let cool.
Step 5: Sprinkle with sugar and cinnamon and serve.
YOU MAY ALSO LIKE
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- Rice pudding
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- Portuguese pumpkin doughnuts
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- Rice pudding with sweetened condensed milk
- Portuguese orange doughnuts
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Portuguese carrot doughnuts
Who doesn't like traditional desserts! These delicious Portuguese carrot doughnuts are always welcome on festive occasions. Whether it's a birthday party, Easter and especially at Christmas time!
4.50 from 2 reviews
- 200 grams (1 1/2 cups) all-purpose flour
- 1 kg (2 1/4 pounds) carrots
- 2 eggs
- Juice of one orange
- Zest of one orange
- 50 ml (1/4 cup) brandy
- 200 grams (about 1 cup) granulated sugar
- 1 cinnamon stick
- Cinnamon powder for dusting
- Sugar for dusting
- Vegetable oil for frying
- In a saucepan cook the peeled carrots in a little water with the cinnamon stick. When they are cooked reduce them to puree with a fork.
- In a bowl place the puree with the sugar, eggs, flour, orange zest, orange juice and brandy. Mix everything well with a spoon.
- Heat the oil in a skillet. With the help of a spoon, remove small portions of the mixture and fry them in hot oil.
- When they are fried place them on a platter over absorbent paper and let cool.
- Sprinkle with sugar and cinnamon and serve.
Ingredients
Directions
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