Baked Carrot Cake Donuts
Deliciously moist Baked Carrot Cake Donuts filled with grated carrots, warm spices, and topped with customizable options for a delightful treat.
Ingredients
For the Donuts
- 1 cup finely grated carrots preferably fresh
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 2 large eggs or 2 flax eggs for a vegan option
- 0.5 cup vegetable oil or melted coconut oil for a richer flavor
- 0.5 cup milk use almond or soy milk for a dairy-free option
- 1 tsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for optimal baking.
- In a bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until evenly blended.
- In a separate bowl, beat the eggs and add in the oil, milk, and vanilla extract. Stir well.
- Gradually pour wet ingredients into dry ingredients, mixing gently until just combined. Fold in the grated carrots carefully—remember, don't overmix!
- Grease a donut pan and spoon the batter into each mold, filling them about three-quarters full.
- Place in the preheated oven and bake for about 15-18 minutes. You'll know they're done when a toothpick inserted in the center comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store your Baked Carrot Cake Donuts in an airtight container in the fridge to maintain freshness. For reheating, avoid the microwave; use an air fryer or oven at 350°F for 5-7 minutes.