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Carrot Cake Donuts (Baked not Fried) including DIY donut tin

Carrot Cake Donuts (Baked Not Fried)

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Hi Bold Bakers!

Spring is here again which is the perfect time for carrot cake. We all know how to make regular carrot cake so why not mix it up a little and make Carrot Cake Donuts! And you won’t believe how good they are baked instead of fried.

These donuts are not only incredibly moist but they are the perfect size for a serving. It is Springtime however so if you wanted to double down on them no one would know.

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Baked donuts are better than fried because I find you get so many variations. Previously I made Baked Chocolate Donuts and they were out of this world good. Plus, I even made No-Knead Baked Donuts that I think rival any fried one you’ll find.

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Now if you don’t have one of those pans for baking donuts then fear not! With all of my recipes I would never ask you to go buy anything that was out of the ordinary, which I think a donut pan is. I don’t like equipment in my kitchen that has only one use. I don’t have space for that.

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The solution I came up with was simply make my own tin with some foil and a cupcake tin. You can see a video here on How to Make Your Own Donut Pan.

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So when you want a lovely sweet Donut that’s not fried, I hope you enjoy my Carrot Cake Donuts!

5 from 1 vote
Carrot Cake Donuts (Baked not Fried) including DIY donut tin
Carrot Cake Donuts
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Servings: 12 donuts
Author: Gemma Stafford
Ingredients
  • 1/3 cup (3floz/90ml) milk
  • 1 teaspoon white vinegar
  • 3 tablespoons (1 1/2oz/ 45g) butter, melted
  • 1 cup (5oz/150g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg , freshly grated
  • 1/4 cup (2oz/60g) sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (3oz/90g) carrots, freshly grated (about 2 carrots)
  • Frosting
  • 4 tablespoons (2oz/60g) butter
  • ¼ cup (2 oz/60g) cream cheese, room temperature
  • ¾ cup (3oz/90g) powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish
  • ½ cup (3oz/90g) finely shredded unsweetened coconut, toasted
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl whisk together the milk, vinager, cooled melted butter, honey, sugar, egg and vanilla.
  3. Once all of the wet ingredients are combined add in the grated carrot.
  4. Next add the flour, baking powder, cinnamon, ginger and nutmeg and salt.
  5. Grease a donut pan (or make your own) then fill a piping bag or plastic bag with the tip snipped off with the carrot cake batter.
  6. Pipe the batter evenly into the pan, filling each about 2/3 of the way full.
  7. Bake for 10-12 minutes or until golden brown. Allow to cool for 1 minute before turning out the pan to remove donuts. Place donuts on a cooling rack.
  8. Meanwhile prepare the glaze. In a microwavable bowl, melt the butter.
  9. Whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the bowl, add in the vanilla extract and stir until you have a smooth glossy frosting. Set aside.
  10. Toast the coconut over low heat in a skillet until lightly browned then set aside
  11. Once donuts have cooled completely (about 15-20 minutes) dunk each donut in the frosting, then turn in a circle to ensure half the donut is liberally frosted.
  12. Place on a cooling rack and sprinkle with toasted coconut
  13. If storing leftovers, lightly cover if at all.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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15 Comments

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  1. Anna Tomy on September 13, 2018 at 6:51 pm

    Hai Gemma
    I would like to know how long these donut remain fresh. I have a party next next week and lot to bake. If I bake it 4 to 5 days advance will it remain moist till the function.
    Anna

    • Gemma Stafford on September 14, 2018 at 2:24 am

      Hi Anna,
      No! I would not do this. Baked goods are generally best eaten freshly baked, and within a day or two. I think two days will be good provided you can store them in a cool place in an airtight container. Other than that you could freeze, but not with glaze, and get them glazed the day before the event.
      Always a big worry when we are tasked to bake for a big crowd, but these will be good provided you manage the time.
      I hope you have a good party,
      Gemma 🙂

  2. Basma on December 14, 2017 at 11:55 pm

    Hello Gemma!

    I love checking out your recipes and everytime I try them they turn out great! Regarding this recipe, can I use it for cupcakes or muffins instead of doughnuts?

    Thanks and keep posting your lovely recipes !

    • Gemma Stafford on December 15, 2017 at 4:02 am

      Hi Basma,
      Yes, this is a perfect recipe for cupcakes/muffins. I hope you enjoy this recipe,
      Gemma 🙂

  3. Sevdasauntie on November 1, 2017 at 12:04 am

    hi Gemma, it’s Kelly who usually watches you on YouTube. I made these delicious carrot cake Donuts As a treat for my mother for Halloween. they came out great and she loved them. They were much easier than I thought. Thanks for helping me make her night! I tried to upload a photo of them but could not do it. Will try again. They look a little darker in the picture they came out perfectly. I put toasted coconut and walnuts on top with raisins in the batter since Ma Love’s that combo. Happy Halloween PS my name on this site is Sevdasauntie.

    • Gemma Stafford on November 2, 2017 at 4:50 am

      Hi there Kelly,
      Well done to you. I love the combination of raisins and walnuts too, and the coconut is inspired!
      Thank you for letting us know, it is good that you are here with us,
      Gemma 🙂

  4. BJ on May 17, 2017 at 2:26 pm

    Hi Gemma – I discovered you recently and am loving your videos! In my household, we notice that we feel significantly better doing gluten-free and minimal refined sugar. I’d like to adapt this awesome recipe for a family member’s birthday breakfast. Can you suggest some gluten-free and natural sugar adjustments? (And in general, do you still suggest using vinegar with gluten-free flowers? I’ve not heard of that tip until now.) Thanks!!

  5. Bushra on April 23, 2017 at 1:59 am

    Hi Gemma i was wondering can i use this recipe for just carrot cake?

    • Gemma Stafford on April 23, 2017 at 2:15 am

      Hi Bushra,
      Yes, but this is a really light batter, so will need to be made in shallow pans. two 8 inch pans should do it for this amount of batter.
      Check out the Best Ever Carrot cake recipe here on the website too,
      Gemma 🙂

  6. Aileas on April 21, 2017 at 6:20 pm

    Love your website. I always look forward to new posts.
    Two questions:
    For making the donuts, should we use the method in the video (wet ingredients into dry ingredients) or the written recipe (dry ingredients into wet ingredients)?
    How full should the donut pan be? It is 1/3 in the video, and 2/3 in the recipe.

    • Gemma Stafford on April 22, 2017 at 12:54 am

      Hi Aileas,
      Follow the written recipe!
      Wet into dry, is the same as dry into wet, when you think about it, same result.
      2/3 or so full will be good for the baking tray, allows for good raise,
      Gemma 🙂

  7. Tamzin on April 21, 2017 at 1:23 pm

    Hi Gemma,
    I was just wondering if you can sub the honey for maple syruo

    • Gemma Stafford on April 22, 2017 at 12:55 am

      Hi Tamazin,
      Yes, or agave either, a liquid sugar of some sort really,
      Gemma 🙂

  8. shoshita on April 20, 2017 at 11:53 pm

    I like it so Mutch❤️

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