Baked Carrot Cake Doughnuts

Published Date: April 10, 2020

Total Time: 35 minutes

Rating: 4/5 (418 reviews)

Comments: 37 comments

Introduction

These lightly spiced baked doughnuts reimagine classic carrot cake in a charming, handheld form, crowned with a tangy cream cheese glaze. They’re crafted without a mixer for easy preparation, yet deliver the comforting earthiness of carrots balanced by the floral sweetness of golden raisins (or your preferred nuts). Best enjoyed fresh on the day they’re made, they’re perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

For the Doughnuts:

• 1 ½ cups (180g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (115g) vegetable oil (or melted unsalted butter, cooled)

• 1 large egg (50g, room temperature)

• 2 cups (200g) freshly grated carrots (about 4 medium carrots, peeled)

• ½ cup (75g) golden raisins (or chopped walnuts/pecans, 60g)

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground ginger (optional, for subtle warmth)

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ½ teaspoon vanilla extract

For the Cream Cheese Glaze:

• 4 oz (115g) full-fat cream cheese, softened to room temperature

• 2 tablespoons (28g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• 1 tablespoon fresh lemon juice (or apple cider vinegar, for tang)

• Pinch of salt

Instructions

1. Prep & Preheat: Preheat oven to 350°F (175°C). Lightly grease doughnut pans (or mini-muffin/standard muffin tins) with cooking spray or softened butter.

2. Dry Mix: In a large bowl, whisk together flour, sugar, cinnamon, ground ginger (if using), baking powder, baking soda, and salt. Whisk for 30 seconds to aerate and distribute ingredients evenly.

3. Wet Mix: In a separate bowl, combine oil (or melted butter) and egg. Stir with a fork until smooth—no mixer needed!

4. Combine Wet & Dry: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just incorporated (lumps are acceptable; overmixing causes dense doughnuts).

5. Add Carrots & Raisins/Nuts: Fold in grated carrots and golden raisins (or chopped nuts) until evenly distributed. The batter should be thick but pourable.

6. Bake: Divide batter into prepared doughnut molds, filling each ¾ full. For mini-muffin tins, fill ⅔ full; for standard muffins, ½ full. Bake 10–12 minutes (doughnuts) or 8–10 minutes (mini-muffins) until golden and springy to the touch. A toothpick inserted in the center should emerge clean.

7. Cool: Transfer to a wire rack and cool completely (15–20 minutes) before glazing.

8. Glaze: In a medium bowl, beat cream cheese and butter with a spoon until smooth. Add powdered sugar, lemon juice, and salt. Beat until glossy and thick (adjust consistency with more lemon juice for thinner glaze or powdered sugar for thicker).

9. Finish: Dip cooled doughnuts into the glaze, letting excess drip off. Let set for 10–15 minutes before serving.

Pro Tips

• Mixer-Free: Hand-mixing ensures tender doughnuts—no electric mixer required!

• Texture Flexibility: Swap raisins for dried cranberries or nuts for pecans/almonds.

• Muffin Pan Hack: Reduce baking time to 12–15 minutes for standard muffins and fill ½ cup per tin.

• Freshness: Best eaten the day made; store leftovers in an airtight container for up to 2 days at room temperature.

Enjoy the cozy, spiced sweetness of carrot cake in every bite!