Carrot Baked Donuts

Super easy, soft and fluffy carrot baked donuts, with a simple and tangy cream cheese frosting, and topped with walnuts

Carrot Baked Donuts

These baked donuts are super simple to make, and can be prepared in under 25 minutes!

They have a sweet and spicy flavor, with cinnamon and nutmeg, as well as chunks of walnuts.

They’re topped with a super easy three ingredient frosting that is creamy and tangy, and pairs so well with them.

Carrot Baked Donuts

Ingredients you’ll need:

  • All-purpose flour. Will bing all of your ingredients together
  • Cinnamon. Gives flavor to the donuts
  • Nutmeg. Flavor and spice
  • Baking soda. Gives softness and airiness
  • Baking powder. Gives the light and fluffy texture
  • Salt. Enhances flavors
  • Brown sugar. Sweetens and helps achieve a more soft donut
  • Oil. Moistens and makes your baked goods soft
  • Eggs. At room temperature so it mixes more evenly with the rest of the ingredients and gives more volume to the baked goods
  • Vanilla extract. Good quality, pure vanilla extract for better results
  • Carrots. Carrots determine the flavor of these donuts
  • Walnuts. Adds flavor and chunks of pure bliss!
  • Cream cheese. At room temperature for a creamier frosting
  • Powdered sugar. Sifted to avoid lumps in the frosting
Carrot Baked Donuts

How to make Carrot baked Donuts (with video)

Start by mixing the dry ingredients (flour, cinnamon, nutmeg, baking soda, baking powder and salt). On a mixing bowl, mix oil and sugar for 1 minute. Add eggs, one by one, mixing after each addition. Gradually add dry ingredients, mixing until just combined. Fold in carrots and walnuts.

Using a piping bag, fill donut tins 2/3 full. Bake for 10-11 minutes or until a toothpick inserted in the middle comes out clean. After they’ve been 1 minute out of the oven, remove from tin and place on a cooling rack to cool completely.

Beat cream cheese for 1 minute on medium speed, add powdered sugar and vanilla and beat until just combined. Frost donuts and top with chopped walnuts

Carrot Baked Donuts

Tips and Tricks to bake the perfect donuts

  • Room temperature ingredients. Don’t be tempted to skip this part! Eggs and cream cheese need to be at room temperature for better results. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes
  • Do not over beat. After adding the flour, beat your mix until just combined to avoid your donuts from becoming cakey
  • Filling 2/3 full. Fill the donut tins 2/3 full and not more, to avoid them from overflowing
  • Cooling in a wire rack. After they’ve been 1 minute out of the oven, flip the donut tin over the counter and place them over a wire rack to cool completely
  • Frosting. Wait until the donuts are completely cooled to frost them, otherwise the frosting will melt with the heat
Carrot Baked Donuts

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Carrot Baked Donuts
Print Recipe
5 from 3 votes

Carrot Baked Donuts

Super easy, soft and fluffy carrot baked donuts, with a simple and tangy cream cheese frosting, and topped with walnuts
Prep Time20 mins
Cook Time11 mins
Total Time31 mins
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: baked donut recipe, baked donuts, carrot baked donuts, easy carrot cake, Maria Corcuera, sweet fix baker
Servings: 12 donuts
Calories: 312kcal
Author: Maria Corcuera

Ingredients

Donuts:

  • 1 1/4 Cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 Cup packed brown sugar
  • 1/2 Cup oil
  • 2 eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shredded carrots
  • 1/4 Cup walnuts chopped

Frosting:

  • 8 ounces cream cheese room temperature
  • 1 Cup powdered sugar measured then sifted
  • 1 teaspoon vanilla extract
  • Chopped walnuts to top

Instructions

  • Pre-heat oven to 350 F and grease 2 donut tins with non-stick spray
  • Over a medium-sized bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder and salt
  • On a mixing bowl, mix oil and sugar for 1 minute. Add eggs, one by one, mixing after each addition. Gradually add dry ingredients, mixing until just combined*. Fold in carrots and walnuts
  • Using a piping bag, fill donut tins 2/3 full*. Bake for 10-11 minutes or until a toothpick inserted in the middle comes out clean. After 1 minute remove from tin and place on a cooling rack to cool completely*
  • Beat cream cheese for 1 minute on medium speed, add powdered sugar and vanilla and beat until just combined. Frost donuts and top with chopped walnuts

Video

Notes

* Do not overbeat
* Don't fill them more than 2/3 to avoid them from overflowing
* I like to flip the donut tin completely one minute after they're out of the oven

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 215mg | Fiber: 1g | Sugar: 21g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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