Carrot Baked Donuts

5 from 14 votes

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

Prep Time20

Cook Time11

Total Time31

Servings: 12 donuts

Author: Maria Corcuera

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
1 1/4 Cup (156.3 g) all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon (0.3 teaspoon) nutmeg, 1/2 teaspoon (0.5 teaspoon) baking soda, 1 teaspoon baking powder, 1/4 teaspoon (0.3 teaspoon) salt
On a separate mixing bowl, mix oil, sugar and vanilla 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
1/2 Cup (118.3 ml) oil, 3/4 Cup (165 g) packed brown sugar, 1/2 teaspoon (0.5 teaspoon) vanilla extract, 2 large eggs, 1/2 cup (64 g) shredded carrots, 1/4 Cup (29.3 g) 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
8 ounces (226.8 g) cream cheese, 1 Cup (120 g) powdered sugar, 1 teaspoon vanilla extract, 1/4 Cup (29.3 g) walnuts

* 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