Carrot Cake Donuts
Carrot Cake Donuts are the perfect way to enjoy all the cozy flavors you love about classic carrot cake in an easy, bakery-style treat you can make at home.
This homemade donut recipe is family-friendly, perfect for brunch, and simple enough for spring baking.
They’re moist, tender, filled with warm cinnamon flavor, and finished with a smooth cream cheese glaze that tastes just like your favorite slice of cake — but in handheld form.
They’re ideal for Easter brunch, weekend baking, baby showers, or anytime you want a dessert that feels special without the hassle of layering and frosting a full cake.
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How to Make Carrot Cake Donuts from Scratch
- Preheat your oven to 350°F and generously grease your donut pan — even if it’s nonstick — so the donuts release easily.
- Finely grate the carrots using a zester for the softest texture (this keeps the donuts extra moist and prevents stringy bits).
- In one bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the eggs, milk, melted (but slightly cooled) butter, and vanilla.
- Slowly combine the dry ingredients into the wet ingredients, mixing just until incorporated — overmixing can make the donuts dense instead of light and tender.
- Gently fold in the carrots.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full so they rise without overflowing.
- Bake just until the tops spring back lightly when touched. Don’t overbake — that’s the key to keeping them soft. Let the donuts cool in the pan for a few minutes before transferring to a rack.
- For the cream cheese frosting, make sure the cream cheese is fully softened to avoid lumps.
- Beat it with vanilla until smooth, then slowly add powdered sugar for a creamy, spreadable glaze.
- Frost only once the donuts are completely cool so the icing doesn’t melt.
- For extra flavor and texture, top with shredded coconut, chopped pecans, or walnuts.
If you love carrot cake flavors, you’ll also want to try my Easter carrot recipes for even more spring inspiration.
Don’t Forget To…
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Yes. Because of the cream cheese glaze, they should be stored in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15–20 minutes before serving for the best texture and flavor.
Finely grated carrots and not overbaking are key. The brown sugar also adds moisture, and storing them in an airtight container helps keep them soft.
You can freeze the unfrosted donuts for up to 2 months. Wrap them tightly and thaw at room temperature before adding the cream cheese glaze.
Yes. Chopped pecans, walnuts, or even raisins can be folded into the batter for extra texture and flavor.
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If you’re planning a spring brunch or Easter celebration, don’t stop at just one sweet treat. These reader-favorite recipes pair perfectly with Carrot Cake Donuts:
- If you’re looking for a show-stopping dessert, try this festive Bundt cake for Easter, a soft cake topped with creamy frosting that makes a beautiful centerpiece for your table.
- For an easy, crowd-pleasing option, this colorful Easter dessert board idea is filled with candies, cookies, and sweet bites everyone will love.
- Need something simple and sweet? These easy fudge recipes for Easter are no-fuss treats that are perfect for gifting or adding to your holiday table.
- Balance out the sweets with these sweet and savory brown sugar baked carrots are a perfect side for brunch or your holiday meal.
- And if you’re planning the full holiday spread, browse my collection of Easter dinner menu ideas to find everything you need from mains to sides to desserts.
Carrot Cake Donut Recipe
Soft, moist Carrot Cake Donuts with cream cheese glaze. An easy, family-friendly baked treat perfect for Easter brunch or spring baking.
Ingredients
- 1 cup all purpose flour
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup milk
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 cup powdered sugar
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Use a zester to shred the carrots finely but if you like them thicker you can use a regular cheese grater.
- Spray donut pan with cooking spray or butter. Set aside.
- In a medium mixing bowl, combine flour, sugar, brown sugar, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large mixing bowl, mix together shredded carrots, eggs, milk, butter and vanilla.
- Mix dry ingredients slowly into the wet ingredients until just incorporated.
- Fill the donut cups ¾ of the way with batter. Bake for 8-10 minutes until golden brown. Cool donuts on a cooling rack.
- Beat together cream cheese and vanilla until smooth and creamy. Slowly add in powdered sugar. Frost donuts with cream cheese icing using a butter knife.
- Garnish with shredded coconut, chopped pecans or chopped walnuts.
Notes
How to Store Carrot Cake Donuts
If They’re Frosted (with Cream Cheese Glaze)
Because of the cream cheese frosting, they need to be refrigerated.- Place donuts in an airtight container
- Separate layers with parchment paper to prevent sticking
- Store in the fridge for up to 4 days
If They’re Unfrosted
You can keep them at room temperature.- Store in an airtight container
- Keep on the counter for up to 2 days
Can You Freeze Carrot Cake Donuts?
Yes — but freeze them without the frosting.- Wrap individually in plastic wrap
- Place in a freezer-safe bag or container
- Freeze for up to 2 months
Pro tip: If they feel slightly firm after chilling, 5–7 seconds in the microwave (unfrosted only) brings back that just-baked softness.
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