These baked carrot cake donuts are moist, full of flavor, and finished with an easy cream cheese frosting. The batter takes only minutes to prepare and bakes up tasting like classic carrot cake, only in donut form.
These are your new go-to donuts: baked, not fried, yet still tender and melt-in-your-mouth. Top them with cream cheese frosting, cinnamon sugar, or enjoy them plain. They’re perfect for an Easter morning or whenever you want to satisfy a carrot cake craving. If you like these, try the other carrot recipes featured below.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Carrot Recipes You’ll Love
- Baked Carrot Cake Donuts Recipe
What You’ll Need
Ingredients for these baked carrot cake donuts:
- Carrots: The star ingredient for that classic carrot cake flavor. Cooked carrots work best for a mild, tender texture; canned pre-cooked carrots save time.
- Flour: All-purpose flour yields a light, bouncy donut.
- Maple Syrup: Provides the main sweetness and a warm flavor.
- Milk: Whole milk is used here, but plant-based milks are fine as substitutions.
- Oil: Adds moisture. Use a neutral oil such as avocado, vegetable, or light olive oil.
- Egg: Acts as a binder and helps structure the donuts.
- Baking powder: Gives the donuts lift.
- Spices: Ground cinnamon and nutmeg add warmth and a carrot-cake profile.
See the recipe card below for exact quantities and the full ingredient list.
Ingredient Substitutions & Additions
- Flour: Swap all-purpose for a gluten-free all-purpose blend or white whole wheat for a slightly heartier texture.
- Milk: Any dairy-free milk (oat, almond, coconut) works as a one-to-one swap.
- Maple syrup: Use honey in equal measure if suitable for your household (avoid for children under 1 year).
- Egg: Replace with a commercial liquid egg replacer, or use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled until gelled) as a vegan option.
- Optional toppings: Sprinkle with cinnamon, chopped nuts, or festive sprinkles for color.
Step By Step Instructions
STEP 1: Mash the cooked carrots in a medium bowl with a fork until they form a loose puree — about 1/2 cup when mashed. A few small pieces are fine, but avoid large chunks.
STEP 2: Add the milk, egg, oil, and maple syrup to the mashed carrots and whisk until smooth.
STEP 3: Add the flour, baking powder, cinnamon, and nutmeg to the wet ingredients and stir until just combined. The batter may be slightly lumpy — that’s okay.
STEP 4: Spoon roughly 3 tablespoons of batter into each mold of a silicone or well-greased mini donut pan. Do not overfill; the donuts will rise as they bake.
STEP 5: Bake at 350°F (180°C) for about 20 minutes, then allow the donuts to cool completely in the pan before removing.
STEP 6: For the optional cream cheese frosting, soften 4 oz cream cheese in the microwave for about 15 seconds, then mix with 2 tbsp maple syrup and 1/4 tsp vanilla until smooth. Let the frosting cool slightly, dip the donut tops, and add sprinkles or a dusting of cinnamon if you like.
Storage Instructions
Cool the donuts completely and store them in an airtight container. They keep up to 2 days at room temperature or up to 5 days refrigerated. Freeze cooled donuts in a freezer-safe bag for up to 3 months. Reheat briefly in the microwave (20–30 seconds) to serve. If storing, wait to frost them until just before serving.
Tips For Success
- This recipe yields nine medium donuts in a standard silicone donut pan. If using a different pan, adjust portion sizes and avoid overfilling.
- Canned cooked carrots save time and work well; they are often canned at peak freshness and retain good flavor and nutrition.
- Allow donuts to cool fully before removing from the pan and before frosting to prevent breakage.
- Add sprinkles or chopped nuts for texture and visual appeal.
Recipe FAQs
Using cooked carrots gives a subtle, pleasant carrot flavor without being overpowering, while still delivering that carrot-cake character.
Yes. The same batter works well for mini muffins—fill mini muffin molds and bake for about 15 minutes, watching for doneness.
Other Carrot Recipes You’ll Love
Gluten-Free Carrot Cake Muffins
Carrot Oatmeal Cookies
Carrot Fritters
Banana Carrot Smoothie
If you tried these Baked Carrot Cake Donuts, please leave a ⭐ star rating and tell me how they turned out in the comments below — I love hearing from you!
Baked Carrot Cake Donuts
Equipment
- Silicone Donut Mold (or well-greased mini donut pan)
Ingredients
Carrot Cake Donuts
- 2/3 cup cooked, sliced carrots (about 1/2 cup mashed)
- 1/3 cup milk
- 1 egg
- 3 tbsp mild-tasting oil (avocado, light coconut, or vegetable)
- 1/4 cup maple syrup
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Optional Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Mash the cooked carrots in a medium bowl until you have about 1/2 cup mashed carrots.
- Add the milk, egg, oil, and maple syrup to the carrots and mix until smooth.
- Stir in the flour, baking powder, cinnamon, and nutmeg until just combined; a few lumps are fine.
- Spoon about 3 tablespoons of batter into each donut mold. Do not overfill.
- Bake for 20 minutes, then cool completely in the pan before removing.
- For the frosting, soften cream cheese, mix with maple syrup and vanilla until smooth, cool slightly, then dip donut tops and add sprinkles or cinnamon if desired.
Notes
- Yields nine medium donuts using a standard silicone donut pan. Adjust filling if using a different pan.
- Canned cooked carrots are a convenient, nutritious option and work well for this recipe.
- Cool donuts fully in the pan before removing and before frosting to prevent breakage.
- Decorate with sprinkles or chopped nuts for extra flair.