Carrot Cake Donuts

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These Carrot Cake Donuts are perfectly spiced, filled with freshly shredded carrots and covered in a simple cream cheese glaze!

Carrot Cake Donuts with cream cheese glaze

These Carrot Cake Donuts are absolutely perfect for Spring and Easter. They’re full of spices, freshly shredded carrots and most importantly, covered in a simple cream cheese glaze! Plus they’re super easy to make because they’re cake donuts which means they’re baked, not fried.

Looking for more carrot cake recipes? Try my Carrot Cake Cookies with Cream Cheese Frosting, Small Batch Carrot Cake Cupcakes or Carrot Cake Loaf!

Ingredient Breakdown

All-purpose flour – this gives the donuts structure.

Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.

Granulated sugar – provides sweetness and texture.

Vegetable oil – adds moisture and tenderizes donuts.

Egg – binds the ingredients and provides structure.

Vanilla extract, salt, cinnamon, nutmeg and ginger – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Carrots – they wouldn’t be carrot cake donuts without these! It’s best to buy whole carrots and shred them yourself because pre shredded carrots tend to be dry.

Carrot Cake Donuts

How To Make Carrot Cake Donuts

1. Make the Carrot Cake Donuts: in a small bowl combine the all-purpose flour, cinnamon, baking powder, salt, baking soda, ginger and nutmeg. Set aside.

2. In a small bowl combine the granulated sugar, vegetable oil, egg and vanilla extract.

3. Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.

4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.

5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Carrot Cake Donuts in a donut pan

6. Make the Cream Cheese Glaze: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar, milk and vanilla extract until smooth. Add salt to taste. Decorate cooled donuts as desired. Store Carrot Cake Donuts in an airtight container for up to 5 days in the fridge.

Pro Tips For Carrot Cake Donuts

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
  • Don’t over fill the pan! Only fill each donut ring 2/3 full.
  • If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
  • Wait until the donuts are COMPLETELY COOLED before decorating otherwise the cream cheese glaze will melt and slide off.
Carrot Cake Donuts with cream cheese glaze

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Carrot Cake Donuts

These Carrot Cake Donuts are perfectly spiced, filled with freshly shredded carrots and covered in a simple cream cheese glaze!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 241kcal
Author Maria Azzarelli

Equipment

  • Donut pan
  • Piping bag or zip-top bag

Ingredients

Carrot Cake Donuts

  • 160 g (1 1/3 cups) all-purpose flour
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • 100 g (1/2 cup) granulated sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 80 g (1/3 cup) vegetable oil
  • 75 g (2/3 cup) shredded carrots about 1 large carrot

Cream Cheese Glaze

  • 28 g (2 tbsp) unsalted butter, softened
  • 2 oz cream cheese, softened
  • 90 g (3/4 cup) confectioners' sugar
  • 15 g (1 tbsp) milk
  • ½ tsp vanilla extract
  • salt, to taste

Instructions

Carrot Cake Donuts

  • Preheat oven to 350°F and lightly grease donut pans.
  • In a small bowl combine the all-purpose flour, cinnamon, baking powder, salt, baking soda, ginger and nutmeg. Set aside.
  • In a small bowl combine the granulated sugar, vegetable oil, egg and vanilla extract.
  • Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
  • Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
  • Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Cream Cheese Glaze

  • Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar, milk and vanilla extract until smooth. Add salt to taste. Decorate cooled donuts as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Carrot Cake Donuts in an airtight container for up to 5 days in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 228mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1353IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 1mg

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