Baked Carrot Cake Doughnuts

Baked Carrot Cake Doughnuts – Deliciously moist and fluffy doughnuts that are BAKED, not fried, loaded with warm spices, and packed full of grated carrots. Topped with a sweet cream cheese frosting!

Carrot Cake Doughnuts Recipe

I have the perfect doughnut recipe for you to make this Easter.

These doughnuts are incredibly moist and fluffy, loaded with warm spices, and packed FULL of grated carrots.

Topped with a sweet cream cheese frosting and a sprinkle of chopped walnuts, these doughnuts are absolutely irresistible!

They are also baked, not fried, so better for you AND a lot less messier to make.

Looking for more carrot cake recipes? Check out my Carrot Cake Cookies, Carrot Cake Muffins, and my Carrot Cake Blondies.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking powder
• Salt
• Ground cinnamon, ginger, nutmeg, and cloves
• Large egg
• Caster/granulated sugar
• Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
• Vanilla extract
• Grated carrots

For the frosting, you’ll need:

• Cream cheese: softened to room temperature.
• Unsalted butter: Melted.
• Icing/powdered sugar
• Milk

How to make Baked Carrot Cake Doughnuts

To make these doughnuts, simply grab a medium mixing bowl and whisk together the flour, baking powder, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the egg and sugar until combined.

Add the buttermilk, oil, and vanilla extract, and whisk until combined.

Add the dry ingredients and mix until just combined.

Fold in the grated carrots.

Spoon the batter into a greased 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Carrot Cake Doughnuts are:

• super quick and easy to make
• BAKED, not fried
• loaded with warm spices
• packed full of grated carrots
• topped with a cream cheese frosting

How long will these carrot cake doughnuts last? These doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze these doughnuts? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these doughnuts next!

• Baked Funfetti Doughnuts
• Baked Coffee Doughnuts
• Baked Vanilla Doughnuts
• Baked Strawberry Doughnuts

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