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Carrot Cake Donuts

These easy-to-make donuts are stuffed with pecans, of course, carrots, and frosted with a generous helping of cream cheese frosting.
Prep Time10 mins
Cook Time16 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baked Donuts, Brunch, cake donuts, carrot cake
Servings: 8 Donuts
Author: Alyssa & Marissa


Carrot Cake Donuts

  • 1 Egg Room Temperature
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Almond Milk
  • 2 tbsp Olive Oil
  • 2 tsp Vanilla Extract
  • 1 cup and 2 tbsp Cake Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 cup Shredded or grated carrots
  • 1/4 cup Pecans Chopped

Cream Cheese Frosting

  • 4 oz Cream Cheese Room Temperature
  • 1/4 cup Butter Softened
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 cups Powdered Sugar
  • 1 tsp Heavy Cream


Carrot Cake Donuts

  • Preheat the oven to 350° Farenheight. Prepare a donut pan with non-stick cooking spray. Set aside.
  • In a medium bowl add the egg, brown sugar, almond milk, olive oil, and vanilla extract. Whisk together until completely combined.
  • In a large bowl whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and clove.
  • Add the wet ingredients and whisk until fully combined.
  • Stir in the carrots and chopped pecans.
  • Fill each donut pan cavity with the donut batter 2/3 of the way.
  • Bake for 14-16 minutes. Allow them to cool completely before frosting.
  • Using an electric standing mixer with a paddle attachment combine the cream cheese and butter together on medium speed for 2 minutes.
  • Add in the vanilla extract, heavy cream, and salt. Mix until combined.
  • Add the powdered sugar 1/2 cup at a time until you reach your desired consistency.
  • Frost onto the cooled donuts.