Moist, soft, perfectly spiced carrot cake in donut form, these baked carrot cake donuts are easy to make. Topped with a classic but easy cream cheese frosting, they’re totally irresistible.
1medium carrot, peeled and finely grated (roughly ¾ cup, not packed)
¼cupshelled pistachios or walnuts, finely chopped (32g / oz)
FOR THE CREAM CHEESE FROSTING
125gcream cheese
½cupicing (powdered) sugar
½teaspoonvanilla extract
Pinchof salt
1-2teaspoonsmilk
Extra chopped pistachios for topping
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowl
Balloon whisk and silicone spatula
donut pan or mini muffin tin
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease a 6 hole donut pan (and 1 hole of a second one if have it) or if you have a 12 hole donut pan, grease 8 holes.
FOR THE DONUTS: In a large bowl whisk together the flour, sugar, cinnamon, baking powder, salt, nutmeg and cloves until well mixed.
Make a well in the centre and pour in the milk, oil, egg and maple syrup. Mix with a spatula until just combined.
Stir through the carrot and pistachios.
Spoon or pipe the batter into the donut pan holes to about ¾ full. This recipe will make 8 donuts. See notes if you only have a 6 hole pan.
Bake for 10-11 minutes A toothpick inserted should come out with just a crumb or two attached.
Cool in the tin for 5 minutes, then gently turn out onto a wire rack - turn them so the roundest side is pointing upward. Let them cool completely before frosting.
FOR THE FROSTING: Add the cream cheese, sugar, vanilla, salt and 1 teaspoon of milk to a medium bowl and beat until smooth. You can use an electric beater or just a spatula. Add more milk if it's too thick.
Spread the frosting over the top of the cooled donuts then sprinkle the tops with chopped pistachios.
Don't forget to leave a review below. It helps to keep me creating more recipes.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
Butter for greasing: I prefer to lightly grease the pan with butter. Spray oil tends to form droplets that then create weird funnels in the base of your donuts. If you use spray oil, rub it around immediately before you add the batter to the hole.
This batter will make 8 donuts, if you only have one 6 hole pan, you can bake one batch, then once you’ve removed the donuts, wash and re-grease one holes, then pipe and bake the last two.
Donut pan hole sizes vary - larger ones will make larger but fewer donuts and will take longer to cook. Mine are a width of 7.5cm / 3 inches.
You can make the donuts in a muffin pan but you won’t have a donut shape.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.