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