Delicious Baked Carrot Cake Doughnuts with Cream Cheese Frosting: Your Ultimate Brunch Treat

Delicate Baked Carrot Cake Doughnuts topped with luscious cream cheese frosting and crunchy chopped walnuts will undoubtedly bring smiles to your brunch table as you sit down with your essential cup of coffee. This recipe promises a delightful start to your day, combining the comforting flavors of carrot cake with the beloved form of a doughnut, all without the fuss of deep-frying.

I don’t know about you, but when I hear the word “brunch,” my mind immediately conjures images of an array of delicious pastries, and at the top of that list are always doughnuts. There’s something inherently joyful about a fresh, homemade doughnut, especially when paired with a leisurely morning meal and good company. I knew I wanted to create a baked doughnut recipe that would stand out, something special that evoked warmth and comfort. But what kind of doughnut would capture that perfect brunch vibe?

Soon enough, my thoughts drifted to the timeless appeal of carrot cake. The rich, spiced flavor, the moist texture, and, of course, the indispensable cream cheese frosting – it all seemed like a natural fit for a delectable doughnut. And thus, the idea for these Baked Carrot Cake Doughnuts was born. Each one is a little masterpiece, dipped generously in a tangy cream cheese frosting then sprinkled with finely chopped walnuts, making them not just a treat for the palate but also a feast for the eyes. These beauties truly belong on your brunch table, proudly sitting next to your steaming mug of coffee, ready to be savored.

The best part about this incredible recipe? You only need approximately 60 minutes from the very start of preparation to the final frosted, ready-to-eat doughnut. Yes, you read that right – quick, easy, and utterly delicious, making them perfect for last-minute brunch plans or a spontaneous sweet craving.

The Irresistible Allure of Carrot Cake and Baked Doughnuts

My mind has been in a delightful carrot cake obsession for the past month! It started with carrot cake cinnamon rolls, then moved on to carrot cake drop cookies, and let’s not forget my beloved carrot cake cheesecake from last year. There’s just something about the combination of sweet carrots and warm spices that makes it an eternal favorite. It’s a flavor profile that speaks of comfort, spring, and celebration all at once.

Really though, what else do you immediately think of when you find yourself with a bag of shredded carrots, practically begging to be used in a delicious dessert? Carrot cake, in its many forms, is often the first answer that comes to mind. It’s a classic for a reason, and these baked doughnuts perfectly encapsulate that classic flavor in a fun, handheld format.

Tips for Perfectly Shredded Carrots

For the best results in this recipe, the texture of your carrots matters. If you opt to use pre-shredded carrots from the grocery store, you might find them a bit long or coarse for doughnut batter. To ensure a more even distribution and a smoother bite in your baked carrot cake doughnuts, I highly recommend giving them a quick chop into smaller pieces. This small extra step prevents large, stringy bits of carrot and ensures every bite is balanced.

Alternatively, if you’re starting with whole carrots, finely shredding them yourself is an excellent option. You can achieve this using a box grater – the finer side works best – or by utilizing the shredding attachment on your food processor for a faster approach. Once shredded, an important, often overlooked step is to gently press out any excess liquid. Carrots can release a surprising amount of water, and removing this can prevent your doughnut batter from becoming too thin, ensuring your doughnuts bake up with the perfect cake-like consistency.

Handling Mix-ins in Doughnut Batter

Typically, when making baked doughnut batter, the ideal method for filling the pan is to pipe it in using a pastry bag. This allows for neat, even distribution and perfectly formed doughnuts. However, I quickly learned from experience that the delightful additions of raisins and chopped walnuts, which are crucial for our carrot cake doughnuts, can become quite problematic. They tend to get stuck in the narrow opening of a pastry bag, creating a frustrating clog.

I distinctly remember the first time I attempted to make doughnuts with chocolate chips mixed into the batter. Barely 10 seconds into trying to fill the pan, a rogue chocolate chip completely clogged the piping tip, bringing the whole operation to a halt. Save yourself the headache and potential mess. Unless your piping tip boasts an unusually large opening, which is uncommon for standard pastry bags, it’s best to bypass the piping method for this particular recipe. Trust me on this one!

Instead, a simple spoon will do the trick. Carefully spoon the batter into each cavity of your doughnut pan, filling them about halfway. It might not look as elegant as piping, but it’s far more efficient and prevents any blockages, allowing you to get your delicious carrot cake doughnuts into the oven without a hitch.

Baked vs. Fried: Understanding the Difference

It’s crucial to clarify something right from the start: if you are specifically looking for a traditional fried doughnut recipe, this is not it. This recipe is designed for baked doughnuts, which offer a completely different, yet equally delightful, experience. The batter for baked doughnuts is intentionally “runny,” much like a cake batter. It’s not a sturdy, pliable bread dough that you would roll out and cut into shapes before frying.

This is precisely why you use a specialized doughnut pan. The liquid nature of the batter requires a mold to hold its shape during baking, resulting in that iconic ring. Consequently, these baked carrot cake doughnuts will have a lovely cake-like texture – soft, moist, and tender – rather than the chewy, sometimes airy texture you’d expect from a deep-fried doughnut. They are essentially individual, ring-shaped mini-cakes, packed with all the flavors you adore in a classic carrot cake.

Some purists might argue that these aren’t “true” doughnuts because they aren’t fried. And that’s perfectly okay! More delicious, healthier, and easier-to-make doughnuts for us to enjoy without the guilt or the mess of a deep fryer. These baked treats offer a fantastic alternative for those who prefer not to deal with hot oil but still crave that doughnut shape and delightful topping.

If you’re interested in exploring other baked doughnut varieties, you might also enjoy making baked coffee donuts from Modest Munchies, proving the versatility and popularity of the baked doughnut trend.

Looking for more carrot cake inspired delights? Check out my Small Carrot Cake recipe for a perfectly portioned dessert, and don’t miss these amazing Carrot Cake Cupcakes with pineapple for another delightful variation.

Essential Tools for Your Baked Doughnut Journey

To successfully create these wonderful baked carrot cake doughnuts, having the right tools makes all the difference. While the recipe is straightforward, a few key items will ensure a smooth baking process and perfect results every time. These are affiliate links, which means if you purchase through them, I may earn a small commission at no extra cost to you.

Items You May Need (Amazon affiliate links):

Carrot Cake Baked Doughnuts

Yield:
9 donuts

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delicate Baked Carrot Cake Doughnuts topped with cream cheese frosting and chopped walnuts will bring smiles to your brunch table as you sit down with your cup of coffee.

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 4 tablespoons (2 ounces) unsalted butter, softened
• 1/3 cup brown sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup finely shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• Small Batch Cream Cheese Frosting (get recipe here)

Instructions

1. Preheat oven to 375F. Lightly grease two six-cavity doughnut pans*.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
3. In a large bowl, beat together the butter and brown sugar until creamy and smooth.
4. Beat in the egg and vanilla until fully incorporated then beat in the sour cream.
5. Gradually add the flour mixture then stir in the carrots, raisins, and 1/4 cup walnuts.
6. Fill each cavity in the pans about half full with the batter. Bake 10-12 minutes or until firm and a toothpick inserted comes out clean. Cool for 5 minutes in the pan then remove to a cooling rack. Cool completely.
7. Frost doughnuts then top with chopped walnuts. Refrigerate in an airtight container for up to 1 week.

Notes

*If you only have one doughnut pan, bake the first six doughnuts, remove them from the pan as directed, then cool the pan in the refrigerator for 5 minutes before reusing.

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• Doughnut Pan

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Serving Suggestions and Storage Tips

These baked carrot cake doughnuts are incredibly versatile. They are, of course, a show-stopping addition to any brunch spread, perfectly complementing your morning coffee or tea. But don’t limit them to just brunch! They make a fantastic afternoon treat, a delightful dessert after dinner, or a sweet pick-me-up any time of day. Consider serving them on a pretty platter, perhaps with extra chopped walnuts on the side for those who want an even crunchier bite.

For a beautiful presentation, try arranging them on a tiered stand if you’re hosting a larger gathering. Their vibrant colors and inviting aroma are sure to draw attention and praise from your guests. You can even experiment with other toppings if you’re feeling adventurous – a sprinkle of toasted pecans, a dusting of extra cinnamon, or a drizzle of caramel would all be delicious additions, though the classic cream cheese frosting and walnuts are truly unbeatable.

Wondering about making them ahead of time? These carrot cake doughnuts can be stored in an airtight container in the refrigerator for up to one week. The cream cheese frosting necessitates refrigeration, ensuring both freshness and food safety. While they are best enjoyed fresh, reheating them gently in the microwave for a few seconds can bring back some of their initial warmth and softness. This makes them an excellent make-ahead option for busy mornings or planned celebrations, allowing you to enjoy homemade goodness without last-minute stress.

Why These Baked Carrot Cake Doughnuts Will Be Your New Favorite

In conclusion, these delicate baked carrot cake doughnuts with their irresistible cream cheese frosting and crunchy walnut topping offer a unique and delightful twist on a classic dessert. They are quick to prepare, less messy than their fried counterparts, and deliver all the comforting, spiced flavors of carrot cake in a charming, individual portion. Whether you’re planning an elaborate brunch, seeking a simple yet elegant dessert, or just craving a sweet treat with your coffee, this recipe is designed to impress and satisfy. The ease of preparation, combined with the incredibly flavorful results, makes them a standout addition to any baker’s repertoire.

So, gather your ingredients, preheat your oven, and get ready to create a batch of these glorious baked carrot cake doughnuts. They’re not just food; they’re a little moment of joy, a bite of comfort, and a perfect reason to gather around the table and enjoy the simple pleasures of homemade goodness. Enjoy every single delicious bite!

Source: Adapted from Inside BruCrew Life