Baked Carrot Cake Donuts with Creamy Glaze Delight

Baked Carrot Cake Donuts offer a delightful twist on breakfast with carrot cake essence, perfect for special occasions.

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Prep Time 15

Cook Time 7

Cooling Time 3

Total Time 25

Servings: 12 donuts

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Donuts

1 box Carrot Cake Mix
1 large Egg can substitute with flax egg
¼ cup Vegetable Oil can substitute with melted coconut oil
½ cup Buttermilk can substitute with milk+lemon juice
¼ cup Water

For the Cream Cheese Glaze

4 oz Cream Cheese can substitute with Greek yogurt
1 cup Powdered Sugar granulated sugar can be used
2 tablespoon Milk can use non-dairy milk
1 teaspoon Vanilla Extract use pure vanilla for best results

Equipment

Donut pan
Mixing Bowl
Whisk
Piping bag or ziplock bag

Method

Preparation Steps

Preheat the oven to 425°F (220°C) and prepare a donut pan with non-stick cooking spray.
In a large mixing bowl, combine the carrot cake mix, egg, vegetable oil, buttermilk, and water until smooth.
Transfer the batter into a piping bag and fill each donut cup halfway, tapping gently to remove air bubbles.
Bake in the preheated oven for approximately 7 minutes or until lightly golden and springy.
Let the donuts cool in the pan for about 3 minutes before transferring to a wire rack.
In a mixing bowl, blend cream cheese, powdered sugar, and vanilla, adding milk gradually until smooth.
Dip the cooled donuts in the glaze, allowing excess to drip off and let set on the wire rack.

Nutrition

Serving: 1donutCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Cool donuts completely before glazing to prevent melting. Consider adding nuts or fruits for variations.

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