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–+ servings
carrot cake donuts on parchment paper.

Carrot Cake Donuts

Angelina Papanikolaou
Perfectly spiced and topped with a fluffy cream cheese frosting, these Carrot Cake Donuts make a wonderful breakfast or dessert. They are moist, fluffy, and come together in under 1 hour.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 donuts
Calories 303 kcal

Equipment

  • Box Grater
  • Donut Pans
  • Hand mixer
  • Offset spatula

Ingredients 

  • 1/2 pound carrots about 2 medium, peeled and finely grated
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 2 tbsp oil
  • 1/2 cup Greek yogurt full fat
  • 1 tsp vanilla

Cream Cheese Frosting

  • 4 oz cream cheese room temperature
  • 1/4 cup butter room temperature
  • 1 cup powdered sugar
  • 1/4 cup toasted coconut flakes for topping optional

Instructions 

  • Preheat oven to 350 degrees F. Grease donut pans and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  • In a separate bowl, whisk eggs with sugar until pale. Add oil, Greek yogurt, and vanilla.
  • Add half of the flour mixture to wet ingredients. Stir in grated carrots. Add remaining flour and mix until just combined.
  • Spoon batter evenly into prepared donut pans and bake for 15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
  • Once baked, allow to cool slightly before inverting onto a cooling rack. Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter on medium high speed with a hand mixer for 2-3 minutes. Add powdered sugar and beat until light and fluffy.
  • Use an offset spatula to frost cooled donuts and sprinkle with toasted coconut, if desired.

Notes

  • Room temperature ingredients. Make sure all of your refrigerated ingredients (egg, yogurt, cream cheese, butter) are at room temperature before making the donut batter and frosting. I allow my ingredients to sit on the counter for 2-3 hours before beginning.
  • Do NOT overmix the batter. Stop mixing until there are no more large dry spots. Over mixing the batter will make your donuts dense and chewy. 
  • Additional Add-ins. If you would like a little extra crunch or texture, you can stir in ⅓ cup chopped walnuts, pecans, or raisins.
  • Baking: The donuts are completely baked when a toothpick inserted into the center of one comes out clean, or with just a few moist crumbs. 
  • Storage: If you happen to have any leftover donuts, cover and store them in an airtight container in the fridge for up to 5 days. You can also store unfrosted donuts in an airtight container at room temperature for up to 3 days.
  • Freeze: You can freeze unfrosted donuts for up to 3 months in a freezer safe container. To enjoy, thaw overnight in the refrigerator and top with cream cheese frosting and toasted coconut flakes before serving. 
  • Mini donuts and donut holes: To make mini donuts or donut holes, grease your pan, add the batter about ¾ of the way full, and bake at 350°F for 8-9 minutes.

Nutrition

Serving: 1donutCalories: 303kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 264mgPotassium: 153mgFiber: 2gSugar: 26gVitamin A: 4564IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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