Easter is this weekend, and if you’ve been seeing carrot cake after carrot cake – then maybe these Carrot Bake Baked Donuts will be a nice change of pace as far as carrots go! But if you are looking for carrot cake, I have quite a few that would be amazing for Easter. My Frosted Carrot Loaf Cake, Easy Carrot Cake Balls, Honey Apple Carrot Cake, Brown Sugar Carrot Cupcakes, or my Carrot Bundt Cake with Cream Cheese Icing would all be amazing carrot cake options for this weekend!
But, if you want to enjoy carrot in another form besides cake, then these Carrot Cake Baked Donuts are just what you’re looking for! These Carrot Cake Baked Donuts would be an amazing brunch item if you are hosting an Easter brunch, or they are even a great recipe to make with kids the day before Easter. These easy baked donuts are cream cheese carrot cake recipe and I top them with a maple cream cheese icing and a dried carrot.
The dried carrots I use are Rythm Carrot Sticks, and they are literally my new favorite snack. I have been buying multiple bags at at time, their slightly sweet and slightly salty flavor and perfect crunch is something I want to snack on all day long. They were literally the inspiration for these donuts! And, there’s nothing like a sweet breakfast or brunch on Easter morning. Grab the recipe below for my Carrot Cake Baked Donuts.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Carrot Cake Baked Donuts
Makes 12 donuts
170 grams (3/4 cup) packed organic light brown sugar
1/2 cup organic cream cheese
255 grams (2 cups) organic all purpose flour
2 teaspoons baking powder
1 teaspoon organic cinnamon
1/2 teaspoon organic ginger
1/2 teaspoons fine sea salt
1 organic large egg
1 cup organic coconut milk
6 tablespoons organic salted butter, melted
5 ounces organic carrots, grated
organic canola oil cooking spray
57 grams (1/4 cup) organic cream cheese
142 grams (1 cup) organic powdered sugar, sifted
2 1/2 tablespoons organic maple syrup
Rythm Carrot Sticks
Preheat the oven to 400°F.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the light brown sugar and cream cheese, mix on low until combined then continue to mix for 5 minutes or until light and fluffy.
Add the flour, baking powder, cinnamon, ginger, and fine sea salt in that order. Next add the egg, coconut milk, melted butter, and grated carrots on top and mix on low until combined into a stiff batter. Transfer to a piping bag.
Lightly grease the donut pans with canola oil cooking spray (or butter, coconut oil, or canola oil). Pipe the batter into the pans.
Bake for 10 to 14 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pans.
To make the icing: In a medium bowl, add the powdered sugar, cream cheese, and maple syrup and whisk to combine into a smooth icing.
Using a butter knife of spatula spread glaze on top of each donut and top with dried carrots and walnuts.
Store in an airtight container for up to 3 days.
High Altitude — Bake at 400°F for 8 to 12 minutes, or until a wooden pick comes out clean.