Carrot Cake Donuts with Cream Cheese Frosting

Carrot cake donut with cream cheese icing topped with sprinkles and shredded carrots.

5 from 1 vote

Carrot Cake Donuts with Cream Cheese Frosting

These moist and fluffy baked Carrot Cake Donuts are a perfect morning treat that are simple to whip up. Topped with a cream cheese icing, because carrot cake was made for it! Only about 10 minutes to prep the donuts and 10 minutes to bake--quick and easy!

Prep Time10

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 241kcal

Author: Lorie Yarro

Ingredients

For the Donuts:

1 c flour
1 egg
½ c milk
2 T butter melted slightly cooled
⅓ c Greek Yogurt or sour cream
½ c sugar
½ c shredded carrots packed
2-3 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

4 oz. cream cheese softened
4 T unsalted butter softened
1 ½ - 2 c powdered sugar
1 teaspoon vanilla extract
pinch of sea salt

Instructions

Preheat oven to 350°F. In a medium bowl, whisk together milk, egg, sugar, vanilla, butter and yogurt.
In a separate bowl, combine flour, sea salt, baking soda, baking powder and cinnamon. Stir dry ingredients into wet ingredients and then fold in carrots.
Spoon or pipe batter into a greased donut pan and bake for about 9-12 minutes or until a toothpick comes out clean. While the donuts bake, prepare the frosting by using an electric mixer to mix the cream cheese and butter until smooth and creamy. Add in the vanilla and sea salt and beat to mix in. Add the powdered sugar about ½ cup at a time until desired consistency and sweetness.
Allow to cool completely before frosting. For best results, store in the refrigerator for 4-5 days in an airtight container.

Notes

If you don't have a donut pan, you can still make these! You can use a muffin tin and just bake them up as muffins. You will need to extend the time though by about 5 minutes or so. Check them with a toothpick to make sure they are cooked through.
Try not to overfill the donut batter into the pan. These carrot cake donuts will rise and if you want a nice rounded edge, don't fill the donut cavities any more than ⅔ of the way.
An all-purpose 1:1 gluten flour will sub well in this recipe. If you need to make this recipe without gluten, you can! Our favorite sub for all purpose gluten free flour is either King Arthurs or Bob's Red Mill.

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