Carrot cake fans will adore these carrot cake donuts. Baked (not fried), they begin with a warmly spiced carrot cake batter, then are finished with a silky cream cheese glaze and crunchy candied pecans. Serve them for Easter brunch, a special breakfast, or anytime you want a comforting, cake-like donut.
These baked carrot cake donuts are versatile and simple to make—perfect any time of year for gatherings or a weekend treat.
Table of Contents
why you’ll love these carrot cake donuts
- Cake-style donuts: Made from a simple batter and baked in a donut pan for a tender, cakey texture.
- Warmly spiced: Classic carrot cake spices—cinnamon, ginger, nutmeg, and clove—plus chopped pecans and a cream cheese glaze.
- Great for gatherings: Elegant enough for brunch but easy enough for everyday breakfasts or snacks.
ingredient notes & substitutions
Freshly grated carrots: Use the fine holes on a cheese grater. Bagged shredded carrots are usually too dry and coarse.
Buttermilk: Store-bought buttermilk helps achieve the right fat and acid balance for moist donuts.
Pecans: Omit if needed or substitute equal parts chopped walnuts.
Sour cream: Full-fat sour cream is ideal; you can replace it with full-fat plain Greek yogurt if necessary.
Butter: If using salted butter, reduce added salt by 1/4 teaspoon.
Full ingredient measurements and step-by-step directions are in the recipe card below.
recipe instructions
Step 1: Combine the wet ingredients. In a large bowl whisk together buttermilk, melted butter, dark brown sugar, egg, finely grated carrots, sour cream, oil, and vanilla until smooth.
Step 2: Add the dry ingredients. Stir in flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, clove, and chopped pecans until just combined—do not overmix.
Step 3: Pipe the batter. Transfer batter to a piping bag or zip-top bag and cut the tip to pipe easily into the donut pan.
Step 4: Bake. Grease a nonstick donut pan. Pipe each mold about 3/4 full—this recipe makes enough batter for 10 large donuts. Bake at 350°F (180°C) for 10–11 minutes, or until tops spring back when touched. Cool completely before glazing.
Step 5: Glaze and decorate. Prepare the cream cheese glaze and dip the cooled donut tops. Top half with chopped candied pecans and pipe simple carrot decorations on the others, if desired. The icing is creamy and will stay slightly tacky—chill briefly for easier piping.
expert baking tips
- Measure flour correctly: Use the spoon-and-level method—fluff the flour, spoon it into the cup, then level it. For best accuracy use a kitchen scale.
- Room temperature ingredients: Bringing eggs, dairy, and butter to room temperature produces a smoother batter and even bake.
- Use freshly grated carrots (fine grate) for moisture and tender texture.
- Pipe for neat results: A piping or zip-top bag makes filling the donut pan faster and less messy than spooning.
- Grease the pan: Even nonstick pans benefit from a light spray or butter to prevent sticking.
- Cool before frosting: Fully cooled donuts keep the glaze from melting or sliding off.
recipe faqs
Yes—many home bakers have had success using a muffin tin; adjust fill level and baking time as needed.
Donuts are best the day they’re made. Store leftovers in an airtight container in the refrigerator for 1–2 days.
Yes—freeze unfrosted donuts in an airtight container or freezer bag for up to one month. Thaw and glaze when ready to serve.
Yes. Omit nuts or substitute equal parts chopped walnuts according to preference or allergies.
Bake in batches. Allow the first batch to cool slightly before cleaning the pan and baking the next.
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Carrot Cake Donuts
Equipment
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nonstick donut pan
Toggle between US cups and Metric grams in the recipe card options.
Ingredients
Carrot Cake Batter
- ¾ cup buttermilk, room temperature
- 4 tbsp unsalted butter, melted
- ½ cup dark brown sugar
- 1 large egg, room temperature
- ¾ cup finely grated carrots
- 3 tbsp sour cream, room temperature
- 2 tbsp olive oil
- 1 tbsp vanilla extract
- 1 ⅔ cup all-purpose flour (*spoon measured*)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ + 1/8 tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp clove
- ¼ cup finely chopped pecans
Candied Pecans
- ½ tbsp unsalted butter
- ½ cup pecan halves
- 1 tbsp + 2 tsp granulated sugar
- ½ tsp cinnamon
- 2 tsp water
- ¼ tsp vanilla extract
Cream Cheese Glaze
- 2 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp heavy cream
- ½ tsp clear vanilla extract
- 4–5 tbsp whole milk (to thin)
Instructions
For the Donut Batter
- Preheat oven to 350°F (180°C). Lightly butter or spray donut pans.
- Whisk buttermilk, melted butter, brown sugar, egg, grated carrots, sour cream, olive oil, and vanilla until combined.
- Fold in flour, baking powder, baking soda, salt, spices, and chopped pecans until just combined.
- Fill a piping or zip-top bag with batter and pipe into greased donut molds about 3/4 full. Makes 10 donuts.
- Bake 10–11 minutes, or until tops spring back when touched. Cool on a wire rack for 10 minutes, then remove from pans and cool completely before frosting.
For the Candied Pecans
- Melt butter in a saucepan, add pecans and toast 1–2 minutes.
- Add sugar and cook, stirring, for 2 minutes. Stir in cinnamon, water, and a pinch of salt; cook until water evaporates, about 2 minutes.
- Stir in vanilla, spread nuts on a lined sheet, and bake at 350°F (180°C) for 5–7 minutes until lightly crisp. Cool and chop.
For the Cream Cheese Icing
- Cream softened cream cheese and butter until smooth.
- Mix in powdered sugar, then whisk in clear vanilla and heavy cream. Reserve a few tablespoons for piping colored decorations.
- Whisk in whole milk until the glaze is thick but pourable.
Decorating
- Dip donut tops into glaze and return to the rack.
- Sprinkle half with chopped candied pecans.
- For piped carrots: chill glazed donuts until tacky, tint reserved glaze orange and green, pipe an orange triangle and a green stem for a carrot shape.
- Note: The glaze remains creamy and slightly tacky; it will soften at room temperature.
Notes
Step-by-step process photos are included above in the post.
- Measure flour properly: Do not scoop with a measuring cup. Fluff the flour, spoon it into the cup, then level. For best consistency, use a kitchen scale.
- Freshly grated carrots: Use the fine holes on a grater for tender texture and moisture—avoid bagged shredded carrots.
| Calories: 378 kcal
The calorie information provided is an estimate; accuracy is not guaranteed.
This recipe was created and tested by a real person
AI recipes are widespread; this recipe was developed and tested manually to ensure reliable results.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.