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Baked Carrot Cake Doughnuts
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5 from 1 vote

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!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Doughnuts
Cuisine: American
Keyword: carrot cake, doughnuts, Easter
Servings: 10 - 12 doughnuts
Calories: 256kcal
Author: Marsha

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.

Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Serving: 1doughnut | Calories: 256kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 41mg | Fiber: 0g | Sugar: 20g