These moist, fluffy baked Carrot Cake Donuts are an ideal morning treat and very simple to make. Topped with classic cream cheese frosting, they capture everything you love about carrot cake in a quick, handheld form. Prep takes about 10 minutes and baking about 10 minutes — fast and satisfying.
This recipe was originally published August 2017 and updated March 2023.
I clearly love carrot cake — my recipes show it — and these carrot cake donuts are a fun variation worth trying. They make a great way to sneak a little extra veggie into breakfast while keeping the cozy spiced flavor you expect from carrot cake.
If you enjoy baked donuts, these pair well with other favorites like Whole Wheat Donuts, Triple Vanilla Donuts, or Apple Cinnamon Donuts for variety.
Why You Will Love These Carrot Cake Donuts:
- A playful twist on carrot cake. Carrot cake in donut form is a delightful change from the usual cake or cupcakes, and easy to share.
- Quick to make. Small baked donuts take less time than a whole cake — about 10 minutes to prep and 9–12 minutes to bake.
- Classic cream cheese frosting. The tangy-sweet cream cheese icing complements the spiced donut perfectly.
- An easy way to add vegetables. Shredded carrots add moisture, texture, and a little nutrition without sacrificing flavor.
Baked Carrot Cake Donut Ingredients:
For the donuts:
- flour: all-purpose flour, spooned and leveled. Stir to aerate before measuring. Too much flour will dry the donuts. For a gluten-free option, substitute a 1:1 gluten-free all-purpose flour.
- egg: one large egg, room temperature is best.
- milk: whole milk gives the best texture, but 2% or unsweetened almond milk work fine; avoid skim if possible.
- butter: unsalted, melted and slightly cooled. If using salted butter, reduce added salt in the recipe. Mild oil (canola) can be used instead.
- Greek yogurt: full-fat or higher-fat Greek yogurt adds richness; sour cream can be substituted.
- sugar: granulated sugar; reduce slightly if you prefer a less-sweet donut.
- carrot: freshly shredded and packed.
- cinnamon: 2–3 teaspoons depending on how pronounced you want the spice.
- leavening agents: baking powder and baking soda — make sure they are fresh.
- sea salt: a small amount; table salt can be used if needed.
- vanilla extract: use pure vanilla extract if possible for best flavor.
For the cream cheese frosting:
- cream cheese: softened to room temperature; full fat gives the best texture and flavor.
- butter: unsalted, softened.
- powdered sugar: add to taste; because the frosting is spread rather than piped, you can use a bit less if desired.
- vanilla: vanilla extract for flavor.
- sea salt: a tiny pinch, optional, to balance the sweetness.
Step-By-Step Instructions:
Preheat the oven to 350°F. In a medium bowl whisk together the milk, egg, sugar, vanilla, melted butter and Greek yogurt until smooth.
In a separate bowl combine the dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Stir the dry ingredients into the wet just until combined, taking care not to overmix.
Fold the shredded carrots into the batter gently.
Pipe or spoon the batter into a greased donut pan, filling each cavity about halfway to two-thirds full. Bake for 9–12 minutes, or until a toothpick inserted in a donut comes out clean and the tops are lightly golden. Oven times vary — start checking around 8 minutes.
While the donuts bake, make the frosting. Beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Add vanilla and the pinch of salt, then add powdered sugar in 1/2-cup increments until the frosting reaches your desired sweetness and consistency.
Cool the donuts completely before spreading the frosting. Store frosted donuts in the refrigerator.
Recipe Tips and Notes:
- No donut pan? No problem. Bake the batter in a greased muffin tin to make muffins instead. Add about 5 extra minutes of baking time and check doneness with a toothpick.
- Don’t overfill the cavities. Fill donut wells no more than two-thirds full to allow room for rising and to achieve a neat rounded top.
- Gluten-free option. Use a 1:1 all-purpose gluten-free flour in place of regular flour if needed; adjust slightly if your blend absorbs more liquid.
Storage Instructions:
Because these donuts are topped with cream cheese frosting, refrigerate them in an airtight container for up to 5 days. If left unfrosted, they can be stored at room temperature for about 2–3 days but will last longer refrigerated. Let refrigerated donuts sit at room temperature about 10 minutes before serving for best texture.
To freeze, cool the donuts completely, then place them in a freezer-safe airtight container with or without frosting for up to 3 months. Thaw in the refrigerator before serving.
Other Breakfast Recipes:
- Easy Homemade Pop Tarts
- Whole Wheat Greek Yogurt Donuts
- Baked Cinnamon Roll French Toast
- Super Fluffy Pancakes
- Carrot Cake Waffles
- Banana Blender Pancakes
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Carrot Cake Donuts with Cream Cheese Frosting
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter, slightly cooled
- 1/3 cup Greek yogurt (or sour cream)
- 1/2 cup granulated sugar
- 1/2 cup shredded carrots, packed
- 2–3 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2–2 cups powdered sugar, to taste
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
Instructions
- Preheat oven to 350°F. In a medium bowl whisk together milk, egg, sugar, vanilla, melted butter and yogurt until smooth.
- In a separate bowl combine flour, sea salt, baking soda, baking powder and cinnamon. Stir the dry ingredients into the wet ingredients, then fold in the shredded carrots.
- Spoon or pipe batter into a greased donut pan, filling each cavity about halfway. Bake for about 9–12 minutes or until a toothpick comes out clean. While the donuts bake, prepare the frosting.
- For the frosting: beat cream cheese and butter until smooth. Add vanilla and salt, then beat in powdered sugar a little at a time until you reach the desired sweetness and consistency.
- Cool donuts completely before frosting. Store frosted donuts in the refrigerator for up to 4–5 days in an airtight container.
Notes
- If you don’t have a donut pan, bake in a muffin tin and add about 5 minutes to the baking time; check with a toothpick for doneness.
- Fill donut cavities no more than two-thirds full to avoid overflow while rising.
- Substitute a 1:1 all-purpose gluten-free flour if you need a gluten-free version; adjust liquid if necessary depending on the blend.
Nutrition
Carbohydrates: 34 g,
Protein: 3 g,
Fat: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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