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Carrot cake donuts topped with cream cheese icing and chopped nuts

Baked Carrot Cake Donuts

5 from 5 votes
Moist and chewy baked carrot cake donuts are perfectly spiced and topped with plenty of tangy cream cheese icing - and they'll be ready in less than 30 minutes! Eat these for breakfast, then make my irresistible paleo carrot cake for dessert.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 to 10 donuts


Carrot cake donuts:

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 egg, room temperature
  • ½ cup light brown sugar
  • ½ cup milk of choice
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ cup carrots, peeled and grated (around 3 carrots, depending on size)

Cream cheese icing:

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar, sifted
  • 1-2 teaspoons milk of choice
  • Pinch of salt
  • cup walnuts and/or pecans, chopped and toasted (optional)


Carrot cake donuts:

  • Preheat oven to 350°F. Grease a donut pan with nonstick spray. Set aside.
  • In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
  • In a large bowl, use a hand mixer to beat together egg and brown sugar until combined and caramel in color. Add milk, oil, and vanilla and stir to combine.
  • Add bowl of dry ingredients to bowl of wet ingredients and stir until just combined. Add grated carrots and stir until thoroughly combined.
  • Pour the batter into the prepared pan, filling each ⅔ full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Bake for 13-15 minutes (14 minutes is perfect for me), until set and golden. Let set in pan for a minute or two, and then remove from pan and let cool completely on wire racks.

Cream cheese icing:

  • In a medium bowl, combine cream cheese and butter. Use a hand mixer to beat on high speed until combined and smooth.
  • Add powdered sugar, and beat again start on low speed then increasing to high speed to thoroughly combine.
  • Add milk 1 teaspoon at a time, beating to combine after each addition, until you've reached a consistency that will be good for dipping (but not so thin that's it's liquidy).
  • Dip the top of each donut in the icing, twisting as you remove it. Use a small spatula or knife to smooth out the tops.
  • Top with chopped nuts, serve and enjoy!


  • Store in an airtight container for no more than 2, maybe 3 days.
  • I have this Wilton donut pan (affiliate link), and I highly recommend getting two of them so you don't have to wait for the pan to cool, clean it, and respray before you can bake the next batch.
  • If you don't want to add the cream cheese icing, you could definitely eat them without it. Maybe add a sprinkle of powdered sugar or cinnamon on top.


Calories: 303kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 288mg | Potassium: 126mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1576IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Course Breakfast
Cuisine American
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