Description
Soft and warmly spiced baked carrot cake donuts topped with a smooth cream cheese glaze. Moist from freshly grated carrots and perfectly balanced with cinnamon, these donuts are a cozy treat ideal for brunch, dessert, or a sweet afternoon break.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup finely grated carrots
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a separate bowl, whisk eggs, vegetable oil, grated carrots, and vanilla extract until fully combined.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three quarters full.
- Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean.
- Allow donuts to cool in the pan for 5 minutes, then transfer to a cooling rack and cool completely.
- In a bowl, beat softened cream cheese until smooth. Add powdered sugar and mix until combined.
- Add milk one tablespoon at a time until the glaze reaches a smooth, dippable consistency.
- Dip the tops of the cooled donuts into the glaze and allow to set before serving.
Notes
- Grate carrots finely for the best texture.
- Make sure donuts are completely cool before glazing.
- Store glazed donuts in the refrigerator in an airtight container for up to three days.
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg