Breads & Doughs

Carrot Cake Donuts (Baked Not Fried)

4.41 from 5 votes
Could baked donuts be better than fried? They are when you make these sweet, delicious Carrot Cake Donuts with cream cheese glaze and no donut pan required!
Carrot Cake Donuts (Baked not Fried) including DIY donut tin

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. This recipe is a 2 for one, as I’ll also show you an awesome trick for how to make your own donut pan!

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Why to bake donuts instead of fry them?

Baked donuts are better than fried because I find you get so many variations. While fried donuts can be quite a process and involve a yeasted dough and lots of hot oil, these Carrot Cake Donuts are made of a rich batter then baked to perfection! I like using this same method to make  Baked Chocolate Donuts. Plus, I even made No-Knead Baked Donuts that I think rival any fried one you’ll find.

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How to make your own donut pan

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. 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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How to glaze Carrot Cake Donuts?

No donut, no matter what flavor, is complete without a glaze! Just like carrot cake is classically topped with cream cheese frosting these Baked Carrot Cake Cupcakes are slathered with a rich cream cheese frosting. Then, to top it all off I add toasted coconut, making these a little hand held pieced of donut heaven!

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How to store Carrot Cake Donuts

These lovely little Carrot Cake Donuts will disappear fast! If you happen to have any left over cover and store them in an air tight container at room temperature for up to 3 days. Enjoy!

Watch The Recipe Video!

Carrot Cake Donuts

4.41 from 5 votes
Could baked donuts be better than fried? They are when you make these sweet, delicious Carrot Cake Donuts with cream cheese glaze and no donut pan required!
Author: Gemma Stafford
Servings: 12 donuts
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Could baked donuts be better than fried? They are when you make these sweet, delicious Carrot Cake Donuts with cream cheese glaze and no donut pan required!
Author: Gemma Stafford
Servings: 12 donuts

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

  • Preheat oven to 400 degrees.
  • In a large bowl whisk together the milk, vinager, cooled melted butter, honey, sugar, egg and vanilla.
  • Once all of the wet ingredients are combined add in the grated carrot.
  • Next add the flour, baking powder, cinnamon, ginger and nutmeg and salt.
  • 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.
  • Pipe the batter evenly into the pan, filling each about 2/3 of the way full.
  • 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.
  • Meanwhile prepare the glaze. In a microwavable bowl, melt the butter.
  • 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.
  • Toast the coconut over low heat in a skillet until lightly browned then set aside
  • 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.
  • Place on a cooling rack and sprinkle with toasted coconut
  • If storing leftovers, lightly cover if at all.

 

Submit your own photos of this recipe

2 Images

Sumaiyah

Sevdasauntie

19
Comments & Reviews

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Fatima
Guest
17 days ago

Hi gemma love the recipe but can you please tell me how can i fry them . I have no oven to bake them. Please share the fry method thanks xoxo

Member
Amy Joyce Samarita Caisedo
1 year ago

Hi! Gemma, Just recently saw watched your video thru facebook from then i got interested to your uploaded videos. I love baking also that why this Christmas i’m planning to give something to my TEAM as a present and I saw your carrot cake donuts and really want to bake it for them. My question is that can i store it in the fringe after putting the glaze for 2 to 3 days? if not where can i store them? My plan is to bake during my off and distribute it to them when i render my duty on the… Read more »

Anna Tomy
Guest
Anna Tomy
1 year ago

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

Basma
Guest
Basma
2 years ago

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 !

Sevdasauntie
Member
Sevdasauntie
2 years ago

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… Read more »

BJ
Guest
BJ
2 years ago

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!!

bubu_bushra
Member
bubu_bushra
2 years ago

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

Aileas
Guest
Aileas
2 years ago

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.

Tamzin
Guest
Tamzin
2 years ago

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

shoshita
Member
shoshita
2 years ago

I like it so Mutch❤️

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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