Baked Carrot Cake Donuts


Hi friends! Happy Tuesday. Or happy only 4 more full days of work until the next weekend… I guess that is a negative standpoint, but I am just always so excited for my weekends! This weekend we’re headed to San Diego for my friend Whitney’s birthday! Yay for being able to conquer a new baking recipe! Last week I made my first-ever completely-from-scratch real (and full fat! eek!) layer cake for another bestie. A four layer vanilla cake base with vanilla buttercream covered in a variety of sprinkles! SO GOOD. I have photos… but it wasn’t exactly beautiful given I am still very much a beginner on the whole frosting and piping thing. Practice makes perfect!

Anyyyway, back to what this post is about! Carrot. Cake. Donuts! And they’re healthy to boot! YAY! These are adapted from i heart eating. I doubled the recipe and subbed in applesauce for the oil and exchanged egg whites for whole eggs to lower the fat.




I made these donuts for our Easter gathering (yes this post is way overdue!) and everyone really liked them! The only thing I would do differently next time is add more spice! I like a good kick in my carrot cake, but if you prefer mild spices these will be perfect for you!

The texture is moist but also crumbly dense like a cake donut. The tang of the cream cheese glaze sprinkled with coconut against the spice and texture of the donut is such a great combination!

Definitely give these a try!




Carrot Cake Donuts

adapted from i heart eating

makes 12 servings

1 donut with glaze and coconut topping: 205 calories, 6.75g fat, 363mg sodium, 31.5g carbs, 2.25g fiber, 16g sugars, 5.5g protein


For Donuts

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup old-fashioned oats

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon, or more to taste

1 tsp. allspice, or more to taste

1/4 tsp. nutmeg, or more to taste

2 large egg whites

1/2 cup brown sugar (not packed)

1/4 cup + 2 tbsp. no sugar added applesauce

1/4 cup skim milk (or unsweetened almond milk)

1 tsp. vanilla extact

1 1/2 cups grated carrots

1/4 cup chopped walnuts

For Glaze

6 oz. reduced fat cream cheese, room temperature

2/3 cup powdered sugar

1/4 cup skim milk

2/3 cup shredded sweetened coconut shreds


Preheat oven to 350 degrees. Spray a 6-cup donut pan with nonstick spray.

In a large bowl, combine whole wheat flour through nutmeg and whisk well. Make a well in the center of dry ingredients. Add egg whites, brown sugar, applesauce, milk, and vanilla extract. Mix until just combined.

Stir in grated carrots and walnuts. Spoon batter into donut cups, filling them about 2/3 full. Bake until a toothpick comes out clean, about 8 – 10 minutes.

Let cool in pan for 10 minutes. Transfer to a wire rack and let cool completely.

Meanwhile re-spray pan with nonstick spray and spoon remaining batter into pan and bake as directed above. Let cool completely.

When ready to serve, make the glaze by beating together cream cheese, powdered sugar, milk and vanilla extract until smooth. Dip each donut into glaze and sprinkle with coconut. If you’d like, toast your coconut in the oven or in a skillet.




3 thoughts on “Baked Carrot Cake Donuts

  1. Pingback: Get Creative with Carrot Cake - Honest Cooking

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