Carrot cake meets weekend treat in these baked doughnuts that taste like a cozy slice of dessert in handheld form. They’re soft, warmly spiced, and full of shredded carrots and a touch of brown sugar. The tangy cream cheese glaze ties everything together without being cloying.

Best of all, they’re baked—not fried—so you get the texture you crave with less mess. Make a batch for brunch, holidays, or a simple afternoon pick-me-up.

Why This Recipe Works

• Baked, not fried: You still get a tender crumb with a light, cake-like texture, but no oil splatters or deep-frying fuss.
• Moisture from carrots and yogurt: Freshly grated carrots and a bit of yogurt keep the doughnuts soft for days.
• Balanced spice blend: Cinnamon, nutmeg, and ginger add warmth without overpowering the carrot flavor.
• Tangy cream cheese glaze: The slight tang cuts through sweetness, giving each bite a balanced finish.
• Quick bake time: From bowl to plate in under an hour, including cooling and glazing.

 Recipe Card

Carrot Cake Doughnuts With Cream Cheese Glaze

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Ingredients

  

For the Doughnuts:

• 1 1/4 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp fine sea salt
• 1/2 cup plain yogurt (Greek or regular), room temperature
• 1/3 cup neutral oil (canola, vegetable, or light olive)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups finely grated carrots (about 2 medium carrots), lightly packed
• 1/3 cup chopped walnuts or pecans (optional)
• 2 tbsp raisins or golden raisins (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar, sifted
• 2–3 tbsp milk (more as needed to thin)
• 1/2 tsp vanilla extract
• Pinch of salt

To Finish (optional):

• Finely chopped toasted nuts
• Shredded coconut
• Freshly grated orange zest

Instructions

 

• Prep the pan and oven: Heat the oven to 350°F (175°C). Lightly grease a standard doughnut pan or spray with nonstick spray. If you have two pans, great; if not, bake in batches.
• Mix dry ingredients: In a large bowl, whisk flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until no lumps remain.
• Whisk wet ingredients: In a separate bowl, whisk yogurt, oil, eggs, and vanilla until smooth and glossy.
• Combine batter: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. The batter will be thick—avoid overmixing.
• Fold in carrots and mix-ins: Gently fold in the grated carrots. Add nuts and raisins if using. The batter should look evenly speckled with carrot.
• Fill the pan: Spoon the batter into a piping bag or zip-top bag and snip the tip. Pipe into the doughnut wells, filling each about 3/4 full for a good rise.
• Bake: Bake 10–12 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
• Cool completely: Let doughnuts cool in the pan 5 minutes, then transfer to a wire rack. Cool fully before glazing so the glaze sets properly.
• Make the glaze: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, salt, and 2 tablespoons milk. Beat until creamy, adding more milk a teaspoon at a time until pourable but thick.
• Glaze and finish: Dip the top of each cooled doughnut into the glaze, letting excess drip off. Set back on the rack. Sprinkle with nuts, coconut, or orange zest if you like. Let set 15–20 minutes.

Keeping It Fresh

• Room temperature: Store glazed doughnuts in an airtight container for up to 2 days.
  

  Place parchment between layers to prevent sticking.

• Refrigerator: Because the glaze contains cream cheese, they’ll last up to 5 days chilled. Let them sit at room temp for 15 minutes before serving for best texture.
• Freezer: Freeze unglazed doughnuts up to 2 months. Thaw at room temperature and glaze fresh before serving.
• Refresh: A 5–7 second microwave zap can soften day-old doughnuts nicely.
  

  Glaze after warming.

Health Benefits

• Carrots add nutrients: You get beta-carotene, fiber, and antioxidants from the grated carrots.
• Baked instead of fried: Skipping deep frying reduces overall fat and makes these feel lighter.
• Balanced sweetness: Brown sugar adds depth, so you can use less overall sugar than many doughnut recipes.
• Customizable mix-ins: Nuts add healthy fats and a bit of protein. Choose what fits your goals.

Pitfalls to Watch Out For

• Overmixing the batter: This can lead to tough doughnuts. Stir just until combined.
• Too-wet carrots: If your carrots are very juicy, lightly blot with a paper towel.
  

  Excess moisture can make the doughnuts dense or gummy.

• Overfilling the pan:</-strong> Filling more than 3/4 full can cause mushroom tops or uneven rings. Aim for even piping.
• Glazing while warm: Warm doughnuts melt the glaze. Cool fully for a neat, opaque finish.
• Cold ingredients: Cold eggs or yogurt can seize the batter.
  

  Room-temperature ingredients mix more smoothly.

Variations You Can Try

• Orange-kissed: Add 1 tsp orange zest to the batter and a little to the glaze for brightness.
• Coconut twist: Fold 1/4 cup unsweetened shredded coconut into the batter and sprinkle more on top.
• Maple glaze: Swap 1 tbsp milk in the glaze for pure maple syrup and reduce powdered sugar slightly if needed.
• Whole wheat blend: Replace 1/2 cup all-purpose flour with white whole wheat flour for nuttier flavor.
• No nuts, no problem: Use raisins only, or add chopped dates for a caramel note.
• Mini doughnuts or muffins: Bake in a mini doughnut or mini muffin pan; start checking for doneness at 8–9 minutes.

FAQ

Can I make these without a doughnut pan?

Yes. Use a mini muffin pan for “doughnut holes.” Fill each cup about 3/4 full and bake 9–11 minutes. Dip the domed tops in the cream cheese glaze.

How fine should I grate the carrots?

Use the fine holes on a box grater or a food processor with a fine shredding disc.

Finer shreds blend into the batter and keep the crumb even.

Can I make them dairy-free?

Use a dairy-free yogurt and dairy-free cream cheese, and swap milk in the glaze for a plant milk. The texture will still be soft and tender.

What if I don’t have brown sugar?

Use all granulated sugar and add 1 teaspoon molasses if you have it. Brown sugar adds moisture and flavor, but the recipe still works with white sugar alone.

Why did my doughnuts stick to the pan?

Grease the pan well, especially around the center posts.

Let the doughnuts cool 5 minutes before loosening edges with a small offset spatula and turning out.

Can I reduce the sugar?

You can reduce the total sugar in the batter by up to 2 tablespoons without hurting texture. For the glaze, thin with more milk and use less powdered sugar for a lighter coating.

How do I know when they’re done?

They should spring back lightly when pressed and a toothpick should come out clean or with moist crumbs. Overbaking dries them out quickly.

Final Thoughts

These carrot cake doughnuts bring all the cozy flavors of a classic cake to an easy, everyday bake.

They’re gently spiced, tender, and finished with a tangy glaze that makes them feel special without a lot of effort. Keep the base recipe as your go-to, then play with citrus, coconut, or maple for fun twists. Whether it’s brunch with friends or a quiet coffee break, a warm, glazed doughnut never disappoints.