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No Oatmeal! Baked Carrot Cake Donuts

  • Author: The Healthy Baker

Description

These baked carrot cake donuts are a delicious, wholesome alternative to traditional fried donuts. Packed with grated carrots, warm spices, and a creamy glaze, they’re perfect for breakfast or dessert—no oatmeal needed!


Ingredients

Scale

For the Crust:

  • For the donuts:
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup grated carrots (packed)
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • For the glaze:
  • 1/4 cup Greek yogurt (plain)
  • 2 tbsp cream cheese (softened)
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • Optional toppings:
  • Chopped walnuts
  • Shredded coconut

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil or non-stick spray.
  2. In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, mix grated carrots, maple syrup, applesauce, egg, melted coconut oil, and vanilla extract until well combined.
  4. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  5. Spoon batter into the donut pan, filling each cavity about 3/4 full.
  6. Bake for 12-14 minutes, or until a toothpick inserted comes out clean.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
  8. For the glaze: Whisk together Greek yogurt, cream cheese, honey, and vanilla until smooth.
  9. Once donuts are completely cool, dip the tops into the glaze and sprinkle with optional toppings if desired.
  10. Let glaze set for 10 minutes before serving.

Notes

Store leftover donuts in an airtight container in the fridge for up to 3 days. For a dairy-free option, use coconut yogurt and vegan cream cheese in the glaze.