Description
Moist, spiced carrot cake donuts baked to golden perfection, topped with creamy cream cheese frosting and crunchy pecans.
Ingredients
Scale
- 1 ¼ cup (156 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups (140 g) shredded carrots
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (124 ml) vegetable oil
- ½ cup (4 oz) cream cheese, room temperature
- ¼ cup (30 g) confectioners’ sugar, sifted
- Chopped pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a donut pan with non‑stick spray or parchment liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl combine granulated sugar, brown sugar, eggs, vanilla, and vegetable oil; mix until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, then fold in shredded carrots.
- Spoon the batter into the prepared donut molds, filling each about ¾ full.
- Bake for 12‑15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While donuts cool, beat cream cheese and confectioners’ sugar together until smooth and fluffy.
- Pipe or spread a thin layer of cream cheese frosting over each cooled donut.
- Garnish with chopped pecans before serving.
Notes
For extra moisture, you can add a tablespoon of orange zest to the batter. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg