This carrot cake donuts recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies, but as always, opinions are 100% mine.
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
- 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
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.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Cakes & Cupcakes:
- Parsnip Cupcakes from The Spiffy Cookie
- Almond Peach Cake from The Food Hunter’s Guide to Cuisine
- Pastel Zebra Layer Cake from Nik Snacks
- Coconut Cream Cake from Miss in the Kitchen
- Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
- The Best Egg Custard Tarts from Comfortably Domestic
- Creamy Blueberry Pie from Delightful E Made
- Strawberry Donuts from A Blender Mom
- Carrot Cake Donuts from Eat Move Make
No Baked Desserts:
- Peanut Butter Pinwheels from The Domestic Kitchen
- Malted Robins Egg Cheesecake Dip from Life’s Ambrosia
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.