How To Make Baked Carrot Cake Donuts with Cream Cheese Frosting
These carrot cake donuts are baked not fried, so they’re healthier while packing a ton of delicious flavors. These are great for dessert or brunch.
Serves:
Ingredients
For Donuts:
- ¼cupunsalted butter,melted
- ¼cupoil
- ¾cupsugar
- 1cupmilk
- 2large eggs
- 2tspvanilla extract
- 2large carrots,(about 2 cups), peeled, shredded
- 2⅔cupsall purpose flour
- 1½tspbaking powder
- 1tspground cinnamon
- ½tspsalt
- ¼tspbaking soda
- pinchnutmeg
For Cream Cheese Frosting:
- 4ozcream cheese,(½ package), room temperature
- ¼cupunsalted butter,room temperature
- ½tspvanilla extract
- 1cuppowdered sugar
Instructions
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Preheat the oven to 425 degrees F and spray donut pans with non-stick spray. Set aside.
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In a large bowl, stir together butter and oil. Whisk in sugar until combined.
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Add milk, eggs, vanilla and whisk until combined. Stir in carrots. Add flour, baking powder, cinnamon, salt, baking soda and nutmeg and stir until combined.
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Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.
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Bake for 7 to 8 minutes, until a toothpick comes out clean. Let cool for 5 minutes before removing to a wire rack to cool completely.
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In a large bowl, beat together cream cheese, butter, and vanilla on high speed until smooth. Add powdered sugar and beat for 4 to 5 minutes until smooth.
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Spread on cooled donuts and decorate as desired. Serve.
Recipe Notes
Leftovers may be stored in the refrigerator up to 3 days or in the freezer up to 3 months.
Nutrition
- Calories: 309.65kcal
- Fat: 14.75g
- Saturated Fat: 6.60g
- Trans Fat: 0.28g
- Monounsaturated Fat: 5.29g
- Polyunsaturated Fat: 1.74g
- Carbohydrates: 40.00g
- Fiber: 1.03g
- Sugar: 20.90g
- Protein: 4.56g
- Cholesterol: 54.65mg
- Sodium: 200.46mg
- Calcium: 79.03mg
- Potassium: 106.71mg
- Iron: 1.38mg
- Vitamin A: 190.46µg
- Vitamin C: 0.61mg
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