I am not much of a cake person, and most cakes are easy for me to pass up. Carrot cake is the exception. The combination of fresh carrots, warm spices, and cream cheese frosting gives it more flavor and texture than an ordinary piece of cake.
I am not usually the first person reaching for a donut either. My husband and boys, however, could bring home a dozen donuts and have them disappear in no time. These baked carrot cake donuts combine both treats in a soft homemade donut that even I find difficult to resist.
Because the donuts are baked instead of fried, there is no hot oil or messy frying process. They are easy enough for a weekend breakfast but pretty enough for Easter brunch, Mother’s Day, or a spring dessert table.
Carrot Cake Flavor in Every Bite
Cinnamon, ginger, nutmeg, and allspice give these donuts the warm flavor expected from carrot cake. Brown sugar adds a deeper sweetness, while finely grated fresh carrots help keep the inside soft and moist.
Freshly grated carrots work better than packaged shredded carrots for this recipe. The packaged variety is usually thicker and drier, which means the pieces may remain too firm during the short baking time. Finely grated carrots soften more easily and blend into the donut batter.
Neutral oil also helps the donuts remain tender after they cool. When I want the same flavors in a more traditional dessert, these moist carrot cake cupcakes with cream cheese frosting include crushed pineapple and chopped nuts.
Tips for Better Baked Donuts
Baked donuts are simple to prepare, but a few details can make the difference between a light, tender donut and one that turns out dry or dense.
- Measure the flour by gently spooning it into the measuring cup and leveling the top. Scooping directly from the container can add too much flour. King Arthur Baking recommends approximately 120 grams of all-purpose flour per cup.
- Stir the batter only until the wet and dry ingredients are combined.
- Use a piping bag or zip-top bag to fill the cavities without making a mess.
- Fill each cavity approximately two-thirds full so the centers remain open as the donuts rise.
- Begin checking the donuts around nine minutes because donut pans vary in size and depth.
- Let the donuts cool completely before adding the frosting.
A two-pack nonstick donut pan makes it easier to bake more donuts at once. If you only have one pan, the remaining batter can wait while the first batch bakes.
Cream Cheese Frosting and Toppings
For me, carrot cake is not complete without cream cheese frosting. Its slight tang balances the sweetness and complements the cinnamon, ginger, and nutmeg in the donuts.
The frosting should be thick enough to stay on top but soft enough to spread easily. If it needs thinning, add milk 1 tsp at a time. A small amount can change the consistency quickly.
Chopped pecans or walnuts add a little crunch and create the classic carrot cake appearance. Other simple options include shredded carrots, toasted coconut, orange zest, or a light dusting of cinnamon. I would choose one or two toppings rather than adding several competing flavors.
The donuts can also be served without frosting. A light coating of cinnamon sugar makes them less sweet and easier to serve for breakfast.
Perfect for Brunch or Dessert
These carrot cake donuts are a natural choice for Easter brunch and spring celebrations, but they do not need to be saved for a holiday. Serve them with coffee and fresh fruit for breakfast or arrange them on a platter for an easy dessert.
My husband and boys may be able to make quick work of a box of traditional donuts, but homemade carrot cake donuts feel more special. The cream cheese frosting and toppings also make them much prettier on a brunch or dessert table.
The warm spices allow the recipe to work just as well during fall. Pair the donuts with homemade pumpkin bread for breakfast or add glazed pumpkin raisin cookies to a seasonal dessert spread.
Baked Carrot Cake Donuts with Cream Cheese Frosting
Ingredients
Carrot Cake Donuts
- 2 cups all-purpose flour
- ⅔ cup packed light brown sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 2 large eggs
- 1 cup milk
- ⅓ cup neutral oil such as vegetable or canola oil
- 2 tsp pure vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup confectioners’ sugar
- ½ tsp pure vanilla extract
- Pinch of salt
- 1 –2 tsp milk if needed
Optional Garnishes
- Finely chopped pecans or walnuts
- Finely shredded carrots
- Ground cinnamon
Instructions
- Preheat the oven to 350°F. Generously grease a standard donut pan with nonstick cooking spray. If you only have one pan, bake the donuts in batches.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- In a separate bowl, whisk the eggs, milk, oil, and vanilla until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Stir just until no dry streaks remain. Avoid overmixing, which can make the donuts dense.
- Gently fold in the finely grated carrots until evenly distributed.
- Transfer the batter to a piping bag or large zip-top bag. Cut approximately ½ inch from one corner.
- Pipe the batter into the prepared donut cavities, filling each approximately two-thirds full.
- Bake for 9 to 11 minutes, or until the tops spring back when lightly touched and a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes. Carefully transfer them to a wire rack and let them cool completely for approximately 20 minutes before frosting.
- To prepare the frosting, beat the softened cream cheese and butter until smooth and creamy.
- Gradually beat in the confectioners’ sugar, vanilla, and salt. If needed, add milk 1 teaspoon at a time until the frosting reaches the desired consistency.
- Spread or pipe the cream cheese frosting over the completely cooled donuts. Garnish with chopped nuts, shredded carrots, or cinnamon if desired.
Notes
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Save this baked carrot cake donuts recipe for the next time you are planning an Easter brunch, spring gathering, or homemade weekend treat.
Storage and Freezing
Because the frosting contains cream cheese, keep frosted donuts in a covered container in the refrigerator and enjoy them within four days. Let refrigerated donuts sit at room temperature for approximately 15 minutes before serving so the cake and frosting can soften slightly. Additional guidance is available through the FoodSafety.gov cold food storage chart.
For longer storage, freeze the completely cooled donuts before frosting them. Place parchment paper between the layers and freeze them in an airtight container for up to two months. Thaw the donuts completely before adding freshly prepared cream cheese frosting.