These Baked Carrot Cake Donuts are deliciously sweet and moist with a tang from the cream cheese glaze. Plus, they are free of butter and oil; wonderfully light, yet satisfying.
If you follow me on Instagram, you saw this photo of some donuts I made the other day…
I’ll admit, I was happy with how the photos came out. But the donuts? They look more like cookies. Because they’re flat. AF.
I was so frustrated, but I was so excited because they tasted like HEAVEN. I had to share for that reason, but I knew I wasn’t totally satisfied with them.
So, the carrot cake donuts went in the oven, one mo’ time. This time, I added baking soda, after chatting with my friend Ashley about the science of baking (homegirl is a genius and gave me some pointers).
Carrot cake donuts that don’t look like pancakes!
Baking soda, you da real MVP.
These donuts are:
- Moist (I hate that word but it’s oh, so necessary)
- Crunchy (hello, walnuts!)
- Spicy (in a dessert-y kinda way)
- Sweet (but not TOO sweet)
- Perfect for the season!
- For the donuts:
- 1¼ cup whole wheat flour
- ½ cup brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- 1 cup grated carrots
- 1 cup chopped walnuts
- 1 tsp vanilla
- ¼ cup almond milk
- ½ cup Greek yogurt
- ¼ cup applesauce
- For the glaze:
- 4 oz ⅓ fat cream cheese, room temperature (or place in microwave 10-15 seconds)
- 2 tbsp almond milk
- ¼ cup powdered sugar, sifted
- Preheat the oven to 350 degrees and grease a donut pan.
- Combine dry ingredients in a bowl and stir to combine.
- Add in Greek yogurt, vanilla, almond milk, and applesauce, and stir to combine well.
- Add in carrots and walnuts and fold in to mix well.
- Using a spoon, spoon mixture into each donut round in the pan, filling it to the top.
- Bake for 10-12 minutes, or until a knife comes out clean.
- For the glaze, simply mix the cream cheese, sugar and milk together until smooth.
And the moral of the story is… don’t settle when a recipe isn’t exactly as you’d hoped/preferred. Keep going until you perfect it – that’s how you learn! And in the kitchen, you never stop learning.
If you liked this recipe, pin it for later!
Just a little glaze porn for ya. If you’re into that sort of thing.
Join the conversation:
Bloggers: have you ever loved a recipe but hated how it looked?
Is there a type of cooking that you just don’t have a good grasp on yet? (Baking is a total science to me!)
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