Baked Carrot Cake Donuts



Yeah, you heard me.

Carrot cake donuts, are as tasty as they sound and not too hard to make. This is the second time I’ve made them in less than a month… I forgot to take photos the first time… typical Ferah move, right? Good thing Kristen was there the second time to make sure we did it right! Plus, someone else shredding the carrots made these a lot more enjoyable!

Some tips before you start:

  • You can spoon or pipe your batter into the donut tray, we didn’t bother piping with this batch. Piping will leave your tray a lot cleaner and gives you more of an even spread. Using a spoon saves you the hassle of filling a piping bag and it falling all over the floor (not that it’s happened to me before…) Both methods will get the job done. I just lightly tapped my trays on the counted to even the batter out.
  • Cooking times will vary depending on your oven, ours cooked for about 13 minutes each but could have used a little less time.
  • When adding the powdered sugar to your icing, taste as you go. It depends how sweet you like it but you can add as much or little as you’d like.

What you need:


  • 1/4 cup melted, unsalted, butter
  • 1/4 cup canola oil
  • 3/4 cup granulated sugar
  • 1 cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups carrots- peeled then shredded (about 2 large carrots)
  • 2 2/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • generous pinch of nutmeg


  • 1/2 bar of cream cheese (4oz)
  • 1/4 cup unsalted butter at room temp
  • 1/2 tsp vanilla
  • 1 cup powdered sugar

What you need to do:


  1. Pre heat your oven to 425°, grease your donut pans with oil or butter
  2. In a large bowl, mix together butter and oil then add the sugar, mixing until combined
  3. Next, mix in milk, eggs and vanilla until combined then stir in the shredded carrots
  4. Add flour, baking powder, salt, cinnamon, nutmeg and baking soda. Stir until just combined
  5. Spoon or pipe mixture into donut trays, about 1/4 from the top (I didn’t listen to that part)
  6. Bake for 9-11 minutes, until toothpick comes out clean from the center
  7. Let them cool for a couple minutes before removing from the trays and then cool them completely before icing.


  1. Using a large bowl beat cream cheese, butter and vanilla until smooth. Beat in the powdered sugar until your mixture is smooth again.
  2. Spread icing on your cooled donuts
  3. You can top your donuts with something else. Ashley at Recipe Rebel (where we got the recipe) used toasted coconut. Some chopped pecans or walnuts could be good too.

Donuts are definitely still at the top of my baking list, so if you have any suggestions for donut flavours let me know!

We got this recipe from here.

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