Carrot Cake Donuts

Sharing is caring!

If you love carrot cake so much, you could eat it for breakfast, then why not make that happen? Yes, carrot cake donuts are a thing. In fact, they’re probably THE next big thing.

And rest assured when you make these delicious carrot cake donuts, you’ll be presenting it in the best possible format. After all, the one downfall of carrot cake itself is that you need a fork. These beauties can be picked up and devoured all by hand. 

When you show up with carrot cake donuts, everyone will ask which donut shop you stopped at. They look extraordinary yet they’re so simple to make. And then you can say, “I made them in my own personal donut shop…my kitchen!”

Yes, they have a slightly lengthy list of ingredients, but they only take about 35 minutes from start to finish. No fooling! So, what are you waiting for? Make these carrot cake donuts and impress the heck out of everyone today!

If you’re hosting a breakfast, you can also make these sheet pan pancakes for a crowd!

What You Will Need for Carrot Cake Donuts

Ingredients for the donuts:

½ cup carrots (peeled and grated)

1 cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ ground ginger

¼ ground nutmeg

¼ ground cloves

¼ salt

1 egg

½ cup light brown sugar

½ cup milk (any type of milk of your choice)

2 tbsp coconut oil

½ tsp vanilla extract

Ingredients for the icing and toppings:

2 oz. cream cheese (softened)

2 tbsp unsalted butter

1 cup powdered sugar

1.5-2 tsp milk (any type of milk of your choice)

¼ cup walnuts

¼ cup pecans

Make Your Own Carrot Donuts

When you make these carrot cake donuts, you’ll wind up with 9 of them. They don’t take long to make either, so you’ll soon be indulging in hand-held carrot cakey-goodness with that sweet cream cheese frosting to lick off your fingers. 

You’ll peel and grate your carrots while combining dry ingredients together – the flour, baking soda, cinnamon, baking powder, ground ginger, nutmeg, cloves, and salt. Then you’ll mix the egg with brown sugar until it turns light brown. Add the milk, coconut oil, and vanilla extract to that. 

Then it’s all so simple! Add the dry ingredients to the wet ingredients, but be sure to just stir to combine. Don’t overmix it! You can then fold the carrots in, then squeeze the batter into your donut pan.

For this, you can put the mixture into a plastic zipper bag, cutting off a small end of one of the corners to make it way easier. Whatever you do, make sure you only fill your donut pan about 2/3 of the way per each donut.

You’ll bake these beauties, let them cool, and while the oven is still hot, toast the nuts. You’ll make your cream cheese icing, taking care to get the consistency just right. It shouldn’t be too thick or thin. Once all is prepared, you can dip your donuts into the icing and use a spoon to smear it out.

Ingredients Donuts

• ½ cup carrots (peeled and grated)
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ ground ginger
• ¼ ground nutmeg
• ¼ ground cloves
• ¼ salt
• 1 egg
• ½ cup light brown sugar
• ½ cup milk (any milk of your choice)
• 2 tbsp coconut oil
• ½ tsp vanilla extract

Ingredients Icing/toppings:

• 2 oz. cream cheese (softened)
• 2 tbsp unsalted butter
• 1 cup powdered sugar
• 1.5-2 tsp milk (any milk of your choice)
• ¼ cup walnuts
• ¼ cup pecans

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease your donut pan with a nonstick spray.

2. Peel and grate your carrots.

3. In a medium bowl whisk together your flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.

4. In a large bowl, mix the egg and brown sugar with a hand mixer, until light brown. Then add your milk, coconut oil, and vanilla extract and stir all to combine.

5. Grab the bowl of dry ingredients and add them to the large bowl with wet ingredients. Don’t overmix, just stir to combine. After everything has been mixed, add your carrots and simply fold them in.

6. Put the batter in a ziplock bag, cut off a small corner, and pour the batter into your donut pan. Make sure to fill for about 2/3 per donut.

7. Bake your donuts for 14-16 minutes over 350 degrees Fahrenheit, or until cooked inside. Once done, take it out of the oven and let cool off on the cooling rack. Do not turn the oven off yet.

8. Toast your walnuts and pecans for 5-6 minutes in the oven. Once done, let cool off and turn the oven off.

9. Prepare your icing by combining your cream cheese and butter. Mix these with the hand mixer until smooth.

10. Add your powdered sugar until all ingredients are combined well.

11. Add your milk very slowly, and make sure to test your consistency throughout to make sure it isn’t too thick or too thin. 

12. Dip each donut in the icing, twist, and turn to make sure they are covered. I used a small spoon to add a thicker layer and just spread it out.

13. Chop your walnuts and pecans and add to your icing.

14. Enjoy!

Baked Carrot Cake Donuts

Print

Ingredients

Ingredients donuts:

• ½ cup carrots (peeled and grated)
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ ground ginger
• ¼ ground nutmeg
• ¼ ground cloves
• ¼ salt
• 1 egg
• ½ cup light brown sugar
• ½ cup milk (any milk of your choice)
• 2 tbsp coconut oil
• ½ tsp vanilla extract

Ingredients Icing/toppings:

• 2 oz. cream cheese (softened)
• 2 tbsp unslated butter
• 1 cup powdered sugar
• 1.5-2 tsp milk (any milk of your choice)
• ¼ cup walnuts
• ¼ cup pecans

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease your donut pan with a nonstick spray.
2. Peel and grate your carrots.
3. In a medium bowl whisk together your flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.
4. In a large bowl, mix the egg and brown sugar with a hand mixer, until light brown. Then add your milk, coconut oil, and vanilla extract and stir all to combine.
5. Grab the bowl of dry ingredients and add them to the large bowl with wet ingredients. Don’t overmix, just stir to combine. After everything has been mixed, add your carrots and simply fold them in.
6. Put the batter in a ziplock bag, cut off a small corner, and pour the batter into your donut pan. Make sure to fill for about 2/3 per donut.
7. Bake your donuts for 14-16 minutes over 350 degrees Fahrenheit, or until cooked inside. Once done, take it out of the oven and let cool off on the cooling rack. Do not turn the oven off yet.
8. Toast your walnuts and pecans for 5-6 minutes in the oven. Once done, let cool off and turn the oven off.
9. Prepare your icing by combining your cream cheese and butter. Mix these with the hand mixer until smooth.
10. Add your powdered sugar until all ingredients are combined well.
11. Add your milk very slowly, and make sure to test your consistency throughout to make sure it isn’t too thick or too thin. 
12. Dip each donut in the icing, twist, and turn to make sure they are covered. I used a small spoon to add a thicker layer and just spread it out.
13. Chop your walnuts and pecans and add to your icing.
14. Enjoy!

Sharing is caring!