These carrot cake doughnuts capture all the warm spices and moist crumb of classic carrot cake, topped with a tangy cream cheese glaze. Baked instead of fried, they’re simple to make and perfect for breakfast or dessert.
I’ve always loved carrot cake—the cinnamon, the moist dense crumb and the cream cheese frosting. As an adult I finally embraced desserts with vegetables, and converting favorite cakes into doughnut form became inevitable. These baked carrot cake doughnuts deliver the same satisfying flavor in a quicker, easy-to-make package.
These doughnuts are baked and require no electric mixer. The recipe mixes up quickly and yields a tender cake doughnut with classic carrot cake flavor and a luscious cream cheese glaze. They’re excellent fresh from the oven and keep well for a day or two when stored in an airtight container.
The method is straightforward. Whisk the dry ingredients—flour, cinnamon, nutmeg, baking soda and salt—together. In a separate bowl combine the oil, sugars, egg, vanilla and sour cream. Fold the dry mixture into the wet ingredients, then stir in the finely grated carrots. Be careful not to overmix so the doughnuts stay tender.
These doughnuts are baked in a doughnut pan for quick, mess-free results. A doughnut pan produces 6–8 doughnuts; if you don’t have one, you can bake the batter in a muffin pan instead. The pan removes the need for frying while still producing that classic cake-doughnut texture.
Once the doughnuts are baked and cooled slightly, prepare the cream cheese glaze. The glaze is tangy and smooth and pairs perfectly with the spiced carrot flavor. I like to finish the glazed doughnuts with chopped pecans or walnuts for a little crunch.
These baked carrot cake doughnuts are a delicious shortcut to the familiar flavors of carrot cake. They come together faster than a whole cake, are ideal for breakfast or a snack, and showcase a soft, cakey texture that’s irresistible—especially when topped with that cream cheese glaze.
Carrot Cake Doughnuts
Ingredients
For the Carrot Cake Doughnuts
- 3/4 cup all-purpose flour, spooned & leveled
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 3/4 cup finely grated carrots
For the Cream Cheese Glaze
- 4 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1-2 tablespoon cream
Instructions
Make the Doughnuts
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Preheat the oven to 350°F and spray a doughnut pan with non-stick cooking spray. This recipe yields 6–8 doughnuts; you may need two pans or to bake in two batches.
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In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt. In a separate bowl whisk the oil, sugar, egg, vanilla and sour cream until combined.
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Fold the dry mixture into the wet ingredients with a spoon or rubber spatula, then stir in the grated carrots. Avoid overmixing. Spoon or pipe the batter into the prepared doughnut cavities about two-thirds full.
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Bake 8–10 minutes, until the tops are slightly springy when touched. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
Make the Cream Cheese Glaze
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While the doughnuts bake or cool, beat the softened cream cheese until smooth. Gradually add powdered sugar and enough cream to reach a spreadable consistency. Adjust with more sugar or cream as needed.
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Spread or pipe the glaze onto each doughnut and top with chopped pecans or walnuts if desired.
Notes
Nutrition
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