Carrot Cake Baked Donuts

I’m not a donut shop, but these carrot cake baked donuts are my cozy attempt at rainy-day comfort—spiced, tender little rings that taste like carrot cake in donut pajamas. They’re simple to pull together, not too sweet, and they let you eat cake for breakfast without the full guilt trip.

My husband calls them “breakfast therapy.” He’ll wander in, sniff the cinnamon, steal one straight from the pan, and pretend he’s being virtuous because it’s technically baked not fried. Our toddler has declared them “carrot cookies” and will enthusiastically scrape the cream cheese glaze off with theatrical concentration. They’ve become a weekend staple—easy enough for sleepy mornings, fancy enough for when guests pop over and I desperately want to look like I have my life together.

Kitchen Talk

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These donuts came out of a morning where I wanted cake and had fifteen minutes before everyone revolted. I started by grating carrots like I was in some therapeutic montage and then realized the pan was stuck to the oven rack—classic. I swapped half the oil for applesauce once, and shockingly, that worked when I wanted the texture without pooling oil in the pan. Also, do not panic if one donut sticks a little; use a thin spatula and pry gently—donuts are forgiving.

Shopping Tips

– Vegetables: Pick firm, sweet carrots — baby carrots are fine, but buy whole carrots and grate them yourself for better texture and flavor.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and a mix of brown and white sugar give the best balance; check your baking powder/soda dates — stale leaveners mean flat donuts.
– Eggs: Use large eggs at room temperature if you can; they incorporate more evenly and help the batter rise.
– Dairy: Sour cream or plain yogurt keeps these moist; full-fat options give richer flavor but low-fat works in a pinch.
– Fats & Oils: Neutral oil (canola, vegetable, or light olive oil) keeps texture tender; melted butter adds flavor but can make the texture slightly denser.
– Nuts & Seeds: If adding walnuts or pecans, toast them briefly for more crunch and brighter flavor; add them last so they don’t go soggy.

Prep Ahead Ideas

– Grate the carrots a day ahead and keep them in a sealed container or zip-top bag in the fridge so they’re ready to toss into batter.
– Mix the dry ingredients (flour, spices, baking soda/powder) in a bowl and store covered; mix wet ingredients just before baking.
– Make the cream cheese glaze a day ahead and keep it in the fridge; bring it to room temp and whisk before glazing.
– Store batter in the fridge for up to 24 hours; give it a quick stir before piping into the donut pan.
– Use airtight containers for baked donuts; stack parchment between layers to prevent sticking.

✔Time-Saving Tricks

– Use a food processor to blitz carrots quickly if you don’t want to grate by hand—fast and consistent.
– Pipe batter into the donut pan with a zip-top bag with the corner snipped instead of a piping bag for less cleanup.
– Bake a double batch and freeze extras; pop frozen donuts in the toaster oven for a minute to revive.
– Mix wet and dry ingredients separately, then combine in one quick fold—don’t overmix or the donuts get tough.

✔Common Mistakes

– Overfilling the donut pan: I once filled them like tiny volcanoes and ended up with lumpy tops—fill just to about 3/4 full.
– Overmixing: you’ll lose tenderness and get dense, rubbery rings—stir until just combined.
– Not checking leavener freshness: flat donuts are a heartbreak; test baking soda/powder first if it’s ancient.
– Glaze too runny: if that happens, chill it for 10–15 minutes to firm up, or add a little more powdered sugar to thicken.

What to Serve It With

– A robust cup of coffee or a chai latte for spice harmony.
– Yogurt and fresh berries for a balanced breakfast.
– Warm milk or cocoa for the kids.
– Crumbled over a bowl of vanilla ice cream if you’re feeling dangerously celebratory.

✔Tips & Mistakes

– Use room-temperature wet ingredients so the batter blends smoothly.
– Don’t skip the brown sugar—its molasses notes are essential for that carrot cake vibe.
– If the tops brown too quickly, tent loosely with foil for the last few minutes of baking.
– If donuts stick, let them cool slightly (they’ll firm up) instead of forcing them out.

✔Storage Tips

Keep leftover donuts in an airtight container at room temp for 2 days, or refrigerate with a piece of parchment between layers for up to 5 days. They’re perfectly fine eaten cold (totally acceptable for breakfast) and the glaze gets slightly firmer overnight. For longer storage, freeze individually wrapped donuts up to 3 months and thaw at room temp or warm in a toaster oven.

✔Variations and Substitutions

– Oil vs butter: oil keeps them lighter; use melted butter for richer flavor but expect a denser crumb.
– Applesauce or mashed banana can replace part of the oil for fewer calories, though texture will be a bit different.
– Add-ins: shredded coconut, raisins, or crushed pineapple all work—drain pineapple well to avoid extra moisture.
– Nuts: walnuts or pecans toasted and chopped add welcome crunch.
– Gluten-free: try a 1:1 GF flour blend, but don’t overmix and add a touch more baking powder if needed.
– Glaze: classic cream cheese glaze is my fave, but a simple maple glaze is excellent too.

Frequently Asked Questions

Carrot Cake Baked Donuts

Tender baked donuts loaded with warm spices and carrots, finished with a tangy cream cheese glaze. All the coziness of carrot cake in an easy morning treat.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup packed light brown sugar
• ▢ 0.25 cup granulated sugar
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 0.5 tsp ground ginger
• ▢ 0.25 tsp ground nutmeg
• ▢ 2 large eggs at room temperature
• ▢ 1.5 tsp vanilla extract
• ▢ 0.33 cup neutral oil such as canola or vegetable
• ▢ 0.33 cup unsweetened applesauce
• ▢ 0.5 cup whole milk or buttermilk
• ▢ 1.5 cups finely grated carrots lightly packed
• ▢ 0.5 cup chopped walnuts or pecans optional
• ▢ 3 oz cream cheese for glaze, softened
• ▢ 0.75 cup powdered sugar for glaze
• ▢ 0.5 tsp vanilla extract for glaze
• ▢ 1.5 tbsp milk for glaze, as needed

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease two 6-cavity donut pans or coat with baking spray.
• Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
• In another bowl, whisk brown sugar, granulated sugar, eggs, oil, applesauce, vanilla, and milk until smooth.
• Fold grated carrots into the wet mixture.
• Add wet ingredients to dry. Stir gently until just combined. Fold in nuts if using.
• Spoon or pipe batter into pans, filling each cavity about 3/4 full.
• Bake 10–12 minutes, until the tops spring back and a tester comes out clean.
• Cool 5 minutes in the pan, then transfer donuts to a rack to cool completely.
• Beat cream cheese and powdered sugar until creamy. Mix in vanilla and enough milk to make a pourable glaze.
• Dip cooled donuts in glaze or drizzle over tops. Let set a few minutes before serving.

Notes

Try adding a handful of raisins or swapping buttermilk for the milk for extra tang. For a lighter finish, dust cooled donuts with powdered sugar instead of glazing. Store glazed donuts covered in the fridge for up to 3 days; unglazed donuts keep at room temperature for 2 days.

This recipe is an original creation inspired by classic Carrot Cake Baked Donuts flavors. All ingredient ratios and instructions are independently developed.