Baked Carrot Cake Donuts are such a delicious breakfast treat for Easter or any day. Made using simple ingredients, real carrots, and topped with a homemade cream cheese frosting.
I rarely give in to my cravings for donuts as it’s just something I can’t just eat one of. I know you know what I mean! But when I can BAKE donuts, I don’t feel as bad eating two! These carrot cake donuts are baked in the oven and while you can eat as is, I frost them with a homemade cream cheese frosting and top with some chopped pecans. Classic carrot cake flavors in donut form!
Having donut shop donuts at home is definitely cheaper and a bit healthier when baked. Plus they are delicious to have for breakfast or even as a dessert. The baked donuts would make be a wonderful Easter brunch treat.
Bake Carrot Cake Donuts
Most likely you have everything you need at home to make a batch of these carrot cake donuts. If you love carrot cake, you will love these donuts. They’re perfectly spiced with cinnamon, nutmeg, and cloves. Baking donuts creates a cake-like taste and texture. They bake up light and fluffy. You can also feel good that you are sneaking in some vegetables!
I use this nonstick donut pan for all of my donut recipes. My pumpkin spice donuts are also made with this pan, as are the chocolate cake donuts with sprinkles.
What can I use instead of donut pan?
The best donut pan substitutes would be a muffin pan. Use some aluminum foil to make a donut mold, which will help to bake donuts into the right shape, with the hole in the middle.
How Do I Store the Donuts?
Donuts are best consumed the day of, they will last in the refrigerator for up to 3 days in an airtight container.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 1/4 cup vegetable or canola oil
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
For the icing:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
How to Make Baked Carrot Cake Donuts
Step 1
Preheat the oven to 350 degrees. Prepare two oven-safe doughnut pans with nonstick cooking spray.
Step 2
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Step 3
In a separate bowl, whisk together the buttermilk, oil, brown sugar, egg, and vanilla extract until well blended.
Step 4
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the carrots.
Step 5
Transfer the batter to a piping bag or gallon-sized freezer bag with the end snipped. Squeeze the batter into the prepared doughnut pan, dividing the dough between 10 or 12 molds depending on how thick you desired the doughnuts to be.
Step 6
Bake for 10 to 12 minutes or until a toothpick inserted in the middle of the cake returns clean.
Step 7
Place the doughnut pans on a wire rack to cool for 5 minutes before flipping the doughnuts out to continue cooling.
Step 8
In a small bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk and continue to mix until smooth and creamy.
Step 9
Pipe or spread the frosting over the doughnuts. Sprinkle with chopped pecans if desired.
In place of the pecans, you could use sprinkles, or use both!
Love carrot cake? Try these recipes!
Baked Carrot Cake Donuts
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup buttermilk
- ¼ cup vegetable or canola oil
- ½ cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup finely grated carrots
For the frosting
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees. Prepare two oven-safe donut pans with nonstick cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the buttermilk, oil, brown sugar, egg, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the carrots.
- Transfer the batter to a piping bag or gallon-sized freezer bag with the end snipped. Squeeze the batter into the prepared doughnut pan, dividing the dough between 10 or 12 molds depending on how thick you desired the doughnuts to be.
- Bake for 10 to 12 minutes or until a toothpick inserted in the middle of the cake returns clean.
- Place the doughnut pans on a wire rack to cool for 5 minutes before flipping the doughnuts out to continue cooling.
- Meanwhile, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk. Beat until creamy.
- Pipe or spread the frosting over the doughnuts. Sprinkle with chopped pecans if desired. In place of the pecans, you could use sprinkles, or use both!
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