Carrot Cake Donuts

These carrot cake donuts are the real thing. They’re so good that I’d say half of them never even make it to the cream cheese icing stage because my people keep grabbing them off the cooling rack when they’re still warm.

My people are a problem, y’all, but I love them anyway.

Carrot Cake Donuts

These carrot cake donuts were inspired by my carrot cake recipe which I thought about making for Easter Sweets Week. But when I was looking for my cake pans in my cupboard, I spotted my donut pans and I knew I had to make carrot cake donuts instead!

They’re absolutely delicious!

I like baking donuts rather than frying them because it’s healthier, but the bottom half of the donuts always comes out a little darker than the top half. I haven’t figured out a way to prevent that. Perhaps I’m just being picky because they taste fantastic.

But my best tip when it comes to baking carrot cake donuts (or carrot cake doughnuts, if that’s your thing) is to grease and flour the pan VERY WELL. Those little stinkers love to stick to the pan. Baking spray with flour works best, so try this or this or this.

Carrot Cake Donuts

Liz - Eat Move Make

Carrot cake donuts - everything you love about carrot cake in a handheld baked dessert! They're absolutely irresistible even before being glazed!

Print Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Dessert

Cuisine American

Servings 12

Calories 201 kcal

Ingredients

  

1x2x3x

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/4 cup butter melted
• 1/2 cup finely grated carrots

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1/2 cup powdered sugar sifted
• 1 teaspoon vanilla
• 3-4 tablespoons milk

Instructions

 

• Preheat oven to 425 degrees. Spray and flour donut pans thoroughly.
• In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg together. Set aside.
• In large bowl, whisk egg, milk, vanilla and melted butter together. Stir in carrots. Fold wet ingredients into dry ingredients, just until combined. Spoon batter into donut pan, filling about half to three-fourths full.
• Bake in 425 degree oven for 7-9 minutes or until donuts spring back to the touch and are golden on edges. Let sit in pan for a minute, then turn out onto a cooling rack. Let cool completely.
• To make glaze: Beat together cream cheese, powdered sugar, vanilla and milk and drizzle over cooled donuts.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 201kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 37mgSodium: 129mgPotassium: 102mgFiber: 1gSugar: 19gVitamin A: 1181IUVitamin C: 1mgCalcium: 48mgIron: 1mg

Keyword carrot cake

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