Baked Carrot Cake Doughnuts

Baked Carrot Cake Doughnuts Follow Me on Pinterest

Since Easter is coming up, I’ve been thinking of carrot-based desserts. I was brainstorming carrot cake cupcake and cookie recipes, but my son wanted to make doughnuts. I love carrot cake, but I don’t like all of the oil that a lot of carrot cake recipes call for. For some reason, when I see 1 cup of butter in the ingredients, I think, “Mmmm, yum!”. But when I see 1 cup of oil, I think, “Eww, that’s a lot of oil!”. So, I wanted to make these doughnuts without a ton of oil, and I ended up throwing in some other healthy ingredients like oats and whole-wheat flour, too.

We ended up with moist, carrot cake-y doughnuts topped with rich, cream cheese icing and crunchy, toasted coconut. Total Easter yumminess! Looking for more Easter-y recipes? How about kicked-up coconut cake or  pineapple upside-down carrot muffins. Or check out my peanut butter s’mores baked doughnuts if you’re looking for more doughnut recipes.

Baked Carrot Cake Doughnuts

Ingredients

Carrot Cake Doughnuts
6 T. whole-wheat flour
6 T. all-purpose flour
1/4 c. old-fashioned oats
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. allspice
1/8 tsp. ground nutmeg
1/4 c. brown sugar, packed
1 large egg
3 T. vegetable oil
2 T. skim milk
1/2 tsp. vanilla extract
3/4 c. grated carrot (about 2 large carrots)
2 T. chopped walnuts, or pecans (optional)
Cream Cheese Icing
3 oz. reduced-fat cream cheese, at room temp
1/3 c. powdered sugar
2 T. milk
Topping
1/3 c. sweetened shredded coconut

Directions

  1. Preheat oven to 350°F. Coat a 6-cup doughnut tin with cooking spray.
  2. In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and spices.
  3. Make a well in the center of the dry ingredients.
  4. Add egg, brown sugar, oil, milk, and vanilla to the well. Stir ingredients together until just combined.
  5. Stir in carrot and nuts, if using.
  6. Scoop the batter into the prepared cups.
  7. Bake until a toothpick comes out without crumbs, 8-10 minutes.
  8. Let cool in pan for at 10 minutes.
  9. Once you remove the doughnuts, keep the oven on.
  10. Place coconut on a small rimmed cookie sheet, and bake for 7-8 minutes, stirring twice (to avoid burnt edges).
  11. To make the glaze, beat together cream cheese, powdered sugar, and milk.
  12. Drizzle glaze over cooled doughnuts, and top with toasted coconut.
http://www.ihearteating.com/2013/03/20/baked-carrot-cake-doughnuts/

Baked Carrot Cake Doughnuts Follow Me on Pinterest


Comments

  1. AubreyPgh says

    These sound absolutely delish! I love anything carrot cake or pumpkin :) Do you think I would be able to use this in a waffle iron instead of donut tins?

    • says

      Thanks! I haven’t tried it, but I think it might work. Carrot cake waffles sound really yummy, so I hope it works out! =)

  2. Elisa Morgan says

    Aaaahhhhhh, I Heart you, and my cellulite Hearts you, Thank you for the delicious treats. :)

  3. Jocelyn says

    These are delicious! To save time and calories, I omitted the toasted coconut and added 1/8 tsp. coconut extract to the glaze. I appreciate having this healthy breakfast offering to serve my kids. Thanks!

    • kateheartseating says

      Thanks!! That’s a great idea! I’ll have to try it with the coconut extract next time. I’m glad to hear that you liked them! =)

  4. Mona, Kentucky Lady 717 says

    These look so yummy…..as soon as I buy a couple of donut pans, I will be making these also….love carrot cake, so I know these will be delicious…
    Thanks for posting this :)

  5. says

    These look delicious and seem like a healthy way to indulge in carrot cake. Since I’m trying to restrain myself from buying yet more baking tins, do you think I could convert the recipe to cupcakes? Heresy, I know. I love doughnuts too. Any advice on recipe/baking time adjustments would be much appreciated!

    • kateheartseating says

      Thanks! I totally understand about not wanting to add more kitchen wares! I haven’t made them as cupcakes, but I think it would work. I think the recipe would only make 6 cupcakes, so you may need to double it if you have a 12-cup tin. I would try 350 F for about 18 minutes (though I’d start checking around 15 minutes just to be safe). Good luck, and I hope that helps!! Please come back and let me know how it works out =).

    • kateheartseating says

      Thanks so much for sharing!! I really appreciate that! And thanks so much for coming by! =)

    • kateheartseating says

      Thanks!! I appreciate the feature and the shares! That’s really awesome!! =)

  6. says

    You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar. Pinned. Can’t wait to see what else you’ve been working on!

  7. says

    Oh yum!! I so want one now!! Thanks so much for linking up to Give Me The Goods Monday!
    Can’t wait to see what you link up next week ;)
    Jamie @ somuchbetterwithage.com

  8. says

    These are very special Doughnuts that we will really enjoy. Thank you so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

    • kateheartseating says

      Thanks!! Mine, too! Although I’ve never met a doughnut that I didn’t like. =)

    • kateheartseating says

      Totally agree! I’m horrible at frying things, and I make a huge mess (plus, baking is so much healthier). Thanks for hosting and for stopping by! =)

    • kateheartseating says

      Thanks!! If you bake them, they’re not difficult at all. I’m not brave when it comes to frying, though! =)

  9. realcoake says

    Yum! My parents are coming for a visit…this looks like something we should make for my mom. I’m pinning it and hoping to talk my husband into making them.
    Thanks so much for sharing at my Real Family Fun link party.
    Hope to see you again next week.
    KC

    • kateheartseating says

      Thanks so much, Julie!! I really appreciate the pins and shares!! And thanks so much for hosting each week! =)

  10. says

    yummy! Those look amazing! I’ve pinned them to my baked donut board :o) Thanks for linking up to Tasteful Tuesdays! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?
    http://www.nap-timecreations.com

  11. Chandra@The Plaid and Paisley Kitchen says

    I only have one thing to say….. OMG! Thanks for sharing at Show Me Your Plaid Monday’s!

  12. says

    These look delicious. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. We also have a $50.00 Visa Gift Card Giveaway. Here is the link to the party.
    http://www.adornedfromabove.com/2013/03/wednesdays-adorned-from-above-blog-hop_26.html
    We hope to see you there.
    Debi and Charly @ Adorned From Above

    • kateheartseating says

      Thanks so much for the compliment and for the invite to your link party!! IT sounds great! =)

  13. says

    Oh wow! These look A.M.A.Z.I.N.G! Thank you so much for the recipe! I love carrot cake and may have to invest in a doughnut tin now!

    • kateheartseating says

      Thanks!! I love carrot cake, too! For some reason I only eat it around Easter, but it’s so good!! =)

    • kateheartseating says

      Me too!! Two of my fav food! Thanks for the invite to your link party! I’d love to share these =).

  14. says

    OH my, oh my! These look fabulous! And you made them just like I would have! I love the addition of oatmeal and whole wheat flour! I’m going to substitute coconut oil for the vegetable oil and see how it does! mmm. thanks for sharing.

    • kateheartseating says

      Thank you SO much!! That is such a nice compliment! It took me forever to start using it, but now I use my doughnut pan all the time. =)

  15. says

    Carrot cake? Love it… Doughnut? Love it… Carrot Cake Doughnuts??!?! Pinned it!!!!
    Thanks for sharing!!! I’d love for you to visit sometime :) limelanelove.com

    • kateheartseating says

      You and me both!! =) I only make baked doughnuts because I love them a little too much! Thanks so much for pinning and leaving comments! I love to hear from people when they come by! I’ll definitely come by!! =)

  16. says

    Holy Yum, Kate!! These look SoOo GOOD! I’m co-hosting the Sweet & Savoury Sunday link party this weekend and would LOVE to have you come by my blog tomorrow and share these awesome doughnuts and a couple other faves too if you’d like! Hope to see you there! Have a fantastic day! :)

    • kateheartseating says

      That’s so nice of you to invite me, Brenda!! Thanks so much!! I would love to link these up! Hope you have a great day, too!! =)

    • kateheartseating says

      I’m loving mine! It took me forever to start using them, but now I love them. =)

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