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.
1/2poundcarrotsabout 2 medium, peeled and finely grated
1cupall-purpose flour
1/2tspbaking powder
1/2tspbaking soda
1tspcinnamon
1/4tspground ginger
1/4tspsalt
1/2cupsugar
1egg
2tbspoil
1/2cupGreek yogurtfull fat
1tspvanilla
Cream Cheese Frosting
4ozcream cheeseroom temperature
1/4cupbutterroom temperature
1cuppowdered sugar
1/4cuptoasted coconut flakes for toppingoptional
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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.