Treat yourself with these easy peasy carrot cake donuts! With plenty of shredded carrot, juicy pineapple and an icing sugar glaze generously sprinkled with nuts, this baked donut recipe is sure to be a favourite!
Today I’m sharing another easy donut recipe … carrot cake donuts, to be exact!
If you’re a fan of carrot cake, then I know you’ll love these too.
I grew up with pineapple in my carrot cake, so I used it in these donuts. Plus, the pineapple juice is used for the simple icing sugar glaze.
And because there’s a veggie in these donuts, they’re practically considered a health food, right? Okay, not really, but they are delicious.
These carrot donuts are great for a random Wednesday, but would also be a lovely Easter dessert or addition to brunch. Plus, who doesn’t love homemade donuts?
Now, all that’s left to do is put on a pot of coffee (or boil the kettle) and whip up a batch of these bad boys. Sound good?
Why These Carrot Cake Donuts Are Great!
- They take minutes to prep!
- Baked donuts are an easier and healthier version compared to fried donuts.
- The ingredients are mostly those that one would find in their pantry or have on hand already.
- They’re an easier version of carrot cake, nice-n-portable too.
- You don’t have to visit your local coffee shop to enjoy fresh donuts. Homemade is always a good idea!
- So freaking delicious!
How to Make Baked Donuts
Full instructions on how to make donuts are in the recipe card below, but here are the basics:
- To a bowl, add flour, sugar, shredded carrot, baking powder, cinnamon, nutmeg and salt. Mix to combine.
- In another bowl, whisk together milk, melted butter, egg and vanilla extract.
- Now, pour the milk mixture into the flour mixture and whisk or blend to combine.
- Add in chopped pineapple.
- Spoon or pipe donut batter into a greased donut pan and bake.
- Once baked, allow to cool in the pan for a little bit.
- Then, place donuts onto a wire rack to completely cool before glazing.
- Mix together the icing sugar and pineapple juice in a bowl and invert donuts into the glaze to coat well.
- Sprinkle over chopped nuts and enjoy!
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Do I Have To Use Icing Sugar Glaze?
Not at all!
The glaze adds an extra special touch to donuts, but you don’t have to use it if you don’t want to. Alternatively, you can simply dust with a little icing sugar.
Tip: If you opt not to glaze (but still want to use nuts), mix some into the batter.
More Tips & Variations
Do not glaze the donuts until they are fully cooled. Otherwise, the glaze will melt right into the donuts.
Speaking of glaze, you want it on the thicker side. It’s best to add a little pineapple juice, mix in and see how you like the consistency. Then, add more as needed. And if you thin out your glaze too much, no worries! Just add a little more icing sugar to thicken things.
Canned pineapple is used, but you can totally use fresh if you prefer.
Another delicious addition to these carrot cake donuts is fresh orange zest. You can mix some into the batter, as well as top the glaze.
More Easy Desserts
Hope you love these glazed carrot cake donuts as much as we do!
If you make this baked donut recipe, be sure to leave a comment below. Love to know how you enjoyed!
Baked Carrot Cake Donuts (carrot cake in donut form!)
Carrot Cake Donuts
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup grated carrot (about 1 small carrot)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅓ cup milk (dairy, almond or oat)
- ¼ cup melted unsalted butter
- 1 large egg
- 1.5 teaspoons vanilla extract
- ½ cup canned pineapple slices (drained, but juice reserved) , roughly chopped into small pieces (about 3 slices)
- Baking spray (to grease donut pan)
Glaze & Garnish
- 1 cup icing sugar
- 2 tablespoons pineapple juice (approximately)
- ⅓ cup chopped walnuts or pecans
Carrot Cake Donuts
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, in a bowl combine flour with sugar, grated carrot, baking powder, ground cinnamon, ground nutmeg and salt. Stir to combine and lay to one side.
- In another bowl, combine milk with melted butter (allowed to cool for a few minutes before adding to milk and egg mixture), egg, and vanilla extract, whisking to combine.
- Whisk or mix milk mixture into flour mixture until combined and there are no streaks of flour.
- Mix in pineapple.
- Grease a donut pan and pipe or smooth donut batter into it. Smooth tops and tap on a hard surface to settle things.Note: This recipe yields 8 donuts. If you have a 6-unit donut pan, you can bake in batches. Just make sure to wash, dry and re-grease your pan when you are baking your remaining donuts. Or, if you have a large count donut pan, even better!
- Bake for about 12 minutes or until a toothpick comes out clean of wet batter when inserted into the donuts. Don't overbake.
- Let donuts cool in the pan for about 5 minutes before inverting and allowing to fully cool on a wire rack before glazing. Enjoy!
- To glaze donuts: in a bowl, combine icing sugar with pineapple juice until smooth. It's better to start with a little juice first and add as necessary. As you stir it, the glaze will get smooth and should be thick.Note: If you add too much juice and your glaze is too thin, add a little more icing sugar to thicken.
- Invert each donut into icing sugar glaze and sprinkle with chopped walnuts. If you like, you can allow the glaze to set, so let the donuts rest on a wire rack for a little bit (or you can dig in). Enjoy!
- Do not glaze the donuts until they are fully cooled. Otherwise, the glaze will melt right into the donuts.
- Speaking of glaze, you want it on the thicker side. It’s best to add a little pineapple juice, mix in and see how you like the consistency. Then, add more as needed. And if you thin out your glaze too much, no worries! Just add a little more icing sugar to thicken things.
- Canned pineapple is used, but you can totally use fresh if you prefer.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.