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Carrot Cake Donuts

Irresistibly Soft Carrot Cake Donuts with Creamy Glaze

Delight in these Carrot Cake Donuts, a moist and soft treat perfect for breakfast or a sweet afternoon snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Batter
  • 2 cups All-Purpose Flour For a denser texture, try whole wheat flour instead.
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet flavor profile.
  • 1/2 cup Brown Sugar Can be substituted with coconut sugar for a healthier option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Works alongside baking powder for optimal lift.
  • 1/2 teaspoon Salt A pinch is crucial for balance in sweeter recipes.
  • 2 teaspoons Ground Cinnamon Adjust based on your spice preference.
  • 1/4 teaspoon Ground Nutmeg Can be skipped if you prefer a lighter spice profile.
  • 1 large Egg For a vegan version, swap for a flax egg.
  • 1/2 cup Vegetable Oil Melted coconut oil offers a delightful alternative.
  • 1 cup Grated Carrots Finely grate for a smoother texture.
  • 1 teaspoon Vanilla Extract Pure extract is best, imitation works too.
  • 1/2 cup Walnuts or Pecans (optional) Omit for a nut-free version or replace with seeds.
For the Creamy Glaze
  • 4 ounces Cream Cheese Greek yogurt can lighten it up.
  • 2 cups Powdered Sugar Adjust the milk amount to change its thickness.
  • 1/4 cup Milk Use any plant-based milk to keep it dairy-free.

Equipment

  • Donut pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Carrot Cake Donuts
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt until well combined.
  2. In another bowl, mix the grated carrots, granulated sugar, brown sugar, egg, and vegetable oil until smooth. Gradually add the dry ingredients to the wet ingredients, stirring gently until just mixed.
  3. Grease a non-stick donut pan and fill each cavity halfway with the batter, smoothing the tops.
  4. Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
  5. Cool the donuts in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
  7. Dip the cooled donuts into the creamy glaze, allowing excess to drip off, and add any desired toppings.
  8. Serve and enjoy fresh, or store in an airtight container.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These donuts can be enjoyed fresh or stored in an airtight container for up to 3 days.

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