Savor the Delight of Oven-Baked Donuts Infused with Carrot Cake and Topped with Cream Cheese Frosting

These Baked Carrot Cake Donuts with Cream Cheese Frosting are a delightful treat that’s a bit healthier than your regular donuts. They’re perfect for a Spring brunch or as a sweet Easter dessert. These donuts are super moist and packed with flavor!

Hey there, it’s Ashley from The Recipe Rebel, and I’m excited to share this baked donut recipe with you. If you’re a die-hard donut lover, you might be skeptical about baked donuts, but trust me, once you find the right recipe, you’ll be hooked 🙂

When I first tried making donuts with my donut pans, I had a bit of a fail and stored them away for a while. But when I gave it another shot and nailed the recipe, I was sold! I started with Lemon Blueberry Donuts and never turned back.

Donuts are such a fun breakfast or brunch treat (these would be a hit at your Easter gatherings!), even without any frosting. My kids can’t resist the fun donut shape and dive in before I can even frost them!

Since the main reason anyone eats cake with veggies in it is for the frosting, we’ve generously coated these donuts with a creamy, tangy cream cheese frosting. Frosting holds up better than a glaze on donuts, so you can make these ahead of time, store them in the fridge or freezer fully frosted, and just take them out a couple of hours before serving. No one will ever guess they weren’t freshly baked 🙂

You can switch things up by adding raisins or toasted coconut to the donut batter, but I like to keep it simple and just sprinkle some toasted coconut on top. It adds a nice crunch that pairs perfectly with the carrots and cream cheese!

These Baked Carrot Cake Donuts with Cream Cheese Frosting are a real treat that’s healthier than your regular donuts and perfect for Spring or Easter. They’re incredibly moist and full of flavor. Give them a try!

Ingredients:

Donuts:

• 1/4 cup melted unsalted butter
• 1/4 cup oil
• 3/4 cup sugar
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 large carrots, peeled and shredded (about 2 cups)
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• pinch of nutmeg

Cream Cheese Frosting:

• 4 ounces (1/2 package) cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions:

Donuts:

1. Preheat the oven to 425 degrees F and grease donut pans with non-stick spray. Set aside.
2. In a large bowl, mix together melted butter and oil. Stir in sugar until well combined.
3. Add milk, eggs, vanilla, and mix until smooth. Fold in shredded carrots.
4. Combine flour, baking powder, cinnamon, salt, baking soda, and nutmeg in the bowl and mix until smooth.
5. Spoon the batter into prepared pans or use a piping bag to fill about 3/4 full.
6. Bake for 7-8 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a large bowl, beat cream cheese, butter, and vanilla on high speed until smooth.
2. Add powdered sugar and beat until smooth (this may take 4-5 minutes).
3. Spread the frosting on cooled donuts and decorate as desired (toasted coconut works great!).
4. Serve. Leftover donuts can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Enjoy these Baked Carrot Cake Donuts with Cream Cheese Frosting as a healthier, flavorful treat for Spring or Easter!