Fast, No-Fuss Baked Carrot Cake Donuts Gussied Up as You Please!
Get a jump on your spring baking lineup; greasy fryers be gone!
Spring is in the air here in the Mountaintop Kitchen (well almost), and that means it’s time for carrot cake to have its well-deserved moment in the spotlight! But let’s skip the layer cake hassle and go straight for something fun, easy, and just a little bit healthier—Fast, No-fuss Baked Carrot Cake Donuts. These golden, spiced beauties pack all the cozy flavors of the classic dessert (hello cinnamon, nutmeg, ginger, clove, and shredded carrots!) into a tender, handheld treat that feels just right for the season. Plus, since they’re baked instead of fried, you can totally justify topping them with a swoop of tangy cream cheese glaze and sprinkling on other goodies, elevating them to bakery window deliciousness. Whether for Easter brunch, a weekend coffee companion, or just because the sun is finally shining, these donuts are the perfect way to welcome spring—no stand mixer required!
Carrot cake in donut form? Yes, please! These baked carrot cake donuts take all the best parts of the classic dessert—warm spices, tender crumb, and just the right amount of sweetness—and transform them into an easy, handheld treat perfect for spring. They’re naturally moist from shredded carrots, tastily spiced, and baked instead of fried, making them a feel-good indulgence. But the real magic? A luscious cream cheese glaze with an array of topping choices that takes these donuts to the next level. Top them off with toasted coconut, chopped pistachios, or a sprinkle of cinnamon, and you’ve got the ultimate springtime bake—ideal for the arrival of springtime or anytime really. Nom nom nom …
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Our recipes are written for sea level up to 3,500ft. If you are baking at higher elevations (as we do at 7,000ft), then take at look at the High-Altitude Baking Adjustments page for important guidance.
No-Fuss Baked Carrot Cake Donuts
Recipe
Yield: approx 9 3-inch donuts (more if smaller, less if bigger)
These warmly spiced, tender carrot cake donuts are baked, not fried, and topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or an anytime treat, they capture all the flavors of classic carrot cake in an easy-to-make format.
For the donuts:
1 cup (120g) all-purpose flour or gluten-free (structure & texture)
1 teaspoon ground cinnamon (warm spice flavor)
½ teaspoon baking powder (leavening)
½ teaspoon baking soda (leavening & tenderizing)
½ teaspoon ground ginger (spice & warmth)
½ teaspoon salt (balances sweetness & enhances flavor)
¼ teaspoon ground nutmeg (adds depth & complexity)
¼ teaspoon ground cloves (earthy warmth & spice)
1 large egg (structure & moisture)
½ cup (110g) packed light brown sugar (sweetness & moisture)
½ cup (122g) milk of choice (moisture & tenderness)
2 tablespoons (28g) melted coconut oil (richness & moisture)
1 teaspoon pure vanilla extract (enhances overall flavor)
½ cup (64g) finely grated carrots (flavor, texture & color)For the tangy cream cheese glaze:
4 ounces (113g) block cream cheese, softened (richness & tang)
1 cup (120g) confectioner’s sugar sifted (sweetness & structure)
1-2 tablespoons (15-30ml) milk of choice (adjusts consistency)
½ teaspoon vanilla extract (flavoring)
Pinch of salt (balances sweetness)
⅓ cup (33g) chopped walnuts or pecans or shredded coconut, toasted (crunch & flavor contrast)Some topping suggestions—unleash your creativity:
Here are some fun and flavorful toppings that pair beautifully with the tangy cream cheese glaze:
Toasted Coconut Flakes—Adds a slight crunch and a tropical twist.
Chopped Pistachios—A little salty, a little nutty, and they bring a gorgeous pop of green.
Crushed Candied Pecans or Walnuts—For extra sweetness and texture.
Orange Zest—Doubles down on the citrusy brightness.
Ground Cinnamon or Nutmeg—A light dusting enhances the warm spices in the donuts.
Hemp or Chia Seeds—A subtle crunch and a sneaky boost of nutrients.
Dried Pineapple Bits—A chewy, fruity contrast that plays well with the carrot cake flavors.
Edible Flowers (like chamomile or pansies)—For a delicate, springtime bakery vibe.
Mix and match a couple for extra texture and color; it’s all about making those donuts irresistible!
To make the donuts:
1. Preheat the oven to 350°F (175°C) conventional or 325°F (163°C) convection. Grease the donut pan with nonstick spray, even silicone molds just to be safe.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
3. Mix the wet ingredients: In a large bowl, use a hand mixer to beat the egg and brown sugar until well combined and caramel in color. Stir in the milk, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots.
5. Fill the donut pan/mold: Dollop batter with a spoon or transfer the batter to a piping bag (or a zip-top bag with the corner cut off) and pipe into the prepared wells, filling each about 2/3 full. Don’t have donut pan/mold? Just use a cupcake/muffin tin using aluminum foil to fashion donut wells. No problemo!
6. Bake: Bake for 15 to 17 minutes (about 16 minutes is ideal) until the donuts are set and lightly golden. Check doneness with a toothpick. The tops should not be glossy.
7. Cool: Let the donuts rest in the mold/pan for 5-10 minutes before transferring to a wire rack to cool completely.
To make the glaze:
1. In a medium bowl, whisk/beat the softened cream cheese until smooth and lump-free.
2. Add the powdered sugar and continue whisking/beating until combined.
3. Stir in the milk (or heavy cream), vanilla extract, and salt. Mix until the glaze is silky and pourable. If it’s too thick, add a little more milk, one teaspoon at a time.
4. Dip the tops of your baked carrot cake donuts into the glaze or drizzle it over with a spoon. Let it set for a few minutes before digging in!
This glaze is the perfect balance of tangy and sweet—because carrot cake donuts deserve more than just plain sugar on top!
To assemble:
1. Dip the tops of the cooled donuts into the icing, twisting slightly as you lift them out to create a smooth, even layer.
2. Sprinkle with chopped walnuts or pecans.
3. Let the icing set for a few minutes before serving.
Topping suggestions:
Here are some fun and flavorful toppings that pair beautifully with the tangy cream cheese glaze on your baked carrot cake donuts. This recipe illustrate using the ones highlighted:
Toasted Coconut Flakes — Adds a slight crunch and a tropical twist.Chopped Pistachios — A little salty, a little nutty, and they bring a gorgeous pop of green.
Toasted Chopped Pecans or Walnuts — For extra taste and texture.Orange Zest — For a bit of citrusy brightness.
Ground Cinnamon or Nutmeg — A light dusting enhances the warm spices in the donuts.
Hemp or Chia Seeds — A subtle crunch and a sneaky boost of nutrients.Dried Pineapple Bits — A chewy, fruity contrast that plays well with the carrot cake flavors.
Edible Flowers (like chamomile or pansies) — For a delicate, springtime bakery vibe.Mix and match a couple for extra texture and color—it’s all about making those donuts irresistible!
Storage Instructions:
Room Temperature: Store unglazed donuts in an airtight container for up to 2 days.
Refrigerator: If glazed, store in an airtight container in the fridge for up to 5 days. Let sit at room temperature for a few minutes before eating.
Freezer: Freeze unglazed donuts in a single layer, then transfer to a sealed bag for up to 3 months. Thaw at room temperature and glaze before serving.
Estimated Nutrition per Donut (with glaze, based on 9 donuts):
Calories: ~295, Carbohydrates: ~42g, Sugars: ~26g, Fat: ~12g, Saturated Fat: ~6g, Protein: ~4g, Fiber: ~1.5g
Note: These values are estimates and may vary based on specific ingredients used.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
Silicone donut molds (These molds are no-fuss, easy donut release, and easy cleanup: pack of 3 molds.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Parchment paper (Also check Costco.)
Strainer/sieve/sifter (Use these to eliminate lump in your dry ingredients & more.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
insert closing photo
Thanks for popping into the Mountaintop Kitchen today!
