Baked carrot cake doughnuts

Baked carrot cake doughnuts: A delicious twist. Image: Marele van Zyl

Baked carrot cake doughnuts: A unique twist on an old favourite

Get ready for some serious indulgence this Easter weekend when preparing these incredibly delicious baked carrot cake doughnuts.

Baked carrot cake doughnuts

Baked carrot cake doughnuts: A delicious twist. Image: Marele van Zyl

Easter is almost here and what better way to celebrate than with these baked carrot cake doughnuts? They are an old favourite with a tasty twist. Carrot cake is a firm favourite among many dessert lovers. This recipe takes its deliciousness to the next level.

These soft-baked doughnuts come together in no time using the simplest ingredients.  They are light and fluffy and are topped with cream cheese frosting. The perfect recipe for that Easter brunch this Easter!

Tips when preparing your baked carrot cake doughnuts

The easiest way to fill the doughnut pan is to use a pastry bag. If you do not have a pastry bag, simply use a plastic bag with a hole cut into the corner.

After removing the doughnuts from the oven, allow them to stand for a minute before removing them from the pan. Then, place them on a wire rack to cool completely. When cooled down, ice these delicate bites and get ready for some serious indulgence.

Baked carrot cake doughnuts recipe

5 from 2 votes
Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • Doughnuts
  • 1 cup 1 all-purpose flour

  • 1 teaspoon 1 ground cinnamon

  • ½ teaspoon ½ baking powder

  • ½ teaspoon ½ baking soda

  • ½ teaspoon ½ ground ginger

  • ½ teaspoon ½ salt

  • ¼ teaspoon ¼ ground nutmeg

  • ¼ teaspoon ¼ ground cloves

  • 1 egg, room temperature

  • ½ cup ½ light brown sugar

  • ½ cup ½ milk of choice

  • 2 tablespoons 2 melted coconut oil

  • 1 teaspoon 1 pure vanilla extract

  • ½ cup ½ carrots, peeled and grated (around 3 carrots, depending on size)

  • Cream cheese icing
  • 60 g 60 cream cheese, room temperature

  • 2 tablespoons 2 unsalted butter, room temperature

  • 1 cup 1 powdered sugar, sifted

  • 1-2 teaspoons milk of choice

  • 1 pinch 1 of salt

  • cup walnuts and/or pecans, chopped and toasted (optional)


  • Doughnuts
  • Preheat the oven to 360⁰C. Grease a doughnut pan with nonstick spray.
  • In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
  • In a large bowl, use a hand mixer to beat together egg and brown sugar until combined and caramel in colour. Add milk, oil, and vanilla and stir to combine.
  • Add bowl of dry ingredients to bowl of wet ingredients and stir until just combined. Add grated carrots and stir until thoroughly combined.
  • Pour the batter into the prepared pan, filling each ⅔ full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner).
  • Bake for 13-15 minutes (14 minutes is perfect for me), until set and golden. Let set in pan for a minute or two, and then remove from pan and let cool completely on wire racks.
  • Cream cheese icing
  • In a medium bowl, combine cream cheese and butter. Use a hand mixer to beat on high speed until combined and smooth.
  • Add powdered sugar, and beat again start on low speed then increase to high speed to thoroughly combine.
  • Add milk 1 teaspoon at a time, beating to combine after each addition, until you’ve reached a consistency that will be good for dipping.
  • Dip the top of each doughnut in the icing, twisting as you remove it. Use a small spatula or knife to smooth out the tops.
  • Top with chopped nuts, serve and enjoy!


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