Baked Carrot Cake Doughnuts – Deliciously soft, moist, and fluffy doughnuts packed with grated carrots and warm spices, topped with a sweet, creamy cream cheese frosting. A delicious twist on classic carrot cake!
If you love carrot cake, you’re going to adore these Baked Carrot Cake Doughnuts! They’re wonderfully soft and fluffy, packed with freshly grated carrots and a delicious blend of cinnamon, ginger, nutmeg, and cloves. Each doughnut is finished with a generous layer of smooth, sweet cream cheese frosting for that classic carrot cake flavour in every bite.
These homemade doughnuts are incredibly easy to make, and because they’re baked instead of fried, there’s no messy oil or complicated preparation involved. They’re ready in just 40 minutes, making them perfect for Easter celebrations, weekend brunches, or whenever you’re craving something sweet and comforting. Add a sprinkle of chopped walnuts or pecans for an extra delicious finishing touch!
Looking for more delicious carrot cake recipes? Try my Carrot Cake Cookies, Carrot Cake Muffins, or Carrot Cake Blondies.
Happy baking,
Marsha x
Baked Carrot Cake Doughnuts
Ingredients
For the Doughnuts
- 1 ½ cups (187g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 large egg
- ½ cup (100g) caster/granulated sugar
- ½ cup (120ml) buttermilk*
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (80g) grated carrots
For the Frosting
- ¼ cup (57g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (125g) icing/powdered sugar
- 1 – 2 teaspoons milk
Instructions
For the Doughnuts
- Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
- Whisk together the flour, baking powder, salt, and spices. Set aside.
- In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients, and mix until just combined. Fold in the grated carrot.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting
- Whisk together the cream cheese and butter until combined.
- Add the icing sugar and whisk until completely smooth and combined. Add milk if the frosting is too thick for your liking.
- Dunk each doughnut into the frosting, top with chopped walnuts or pecans, and leave to set.
Marsha these are incredible! Loving these easy-to-share baked carrot cake doughnuts!