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Carrot Cake Doughnuts

Carrot Cake Doughnuts

Did you know today is national carrot day? We thought the only way to celebrate was of course to put the good old carrot to its best use, carrot cake. We like carrots, don’t get us wrong, they’re an okay vegetable in our house. Lovely when honey glazed and baked as part of a roast dinner but other than that, we’re not thrilled by them. That is unless they are whipped up into one of the greatest desserts to ever exist, the carrot cake.

We love a classic carrot cake but we also love the fuss-free option of individual bakes. These Carrot Cake Doughnuts just tick all of our boxes, they’re quick, simple and delicious. We love using our SMEG hand mixer to take the work out of the mixing, it makes for very light and fluffy doughnuts.

Ready in less than 25 mins start to finish, this recipe creates 14 perfect, fluffy doughnuts. 

Carrot Cake DoughnutsIngredients:

  • 57g Butter (melted)
  • 60 ml veggie oil
  • 150g granulated Sugar
  • 236ml Milk
  • 2 Large Eggs
  • 2 tsp Vanilla
  • 2 Large Carrots, peeled and grated
  • 341g All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 Baking Soda
  • Pinch of Nutmeg

Cream Cheese Frosting:

  • 113g Cream Cheese
  • 57g Unsalted Butter
  • 1/2 tsp Vanilla
  • 130g Icing Sugar


  1. Preheat oven to 218°C and lightly grease your donut pan. Set aside. 
  2. In a large mixing bowl, combine the butter, oil and sugar. Whisk with your SMEG hand mixer to combine. 
  3. Add the milk, eggs, vanilla and whisk again. Stir in the grated carrots. 
  4. Add in the flour, baking powder, cinnamon, salt, baking soda and nutmeg. Stir until just combined. 
  5. Spoon the mixture evenly into your prepared pan. Bake for 7-8 minutes. Leave to cool in the pan for around 5 minutes then transfer to a wire rack. 
  6. Whilst cooking create your cream cheese frosting. In a large bowl, beat together cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth — this might take 4-5 minutes but it will come together!
  7. Spread on cooled donuts and decorate as desired (I used toasted coconut!). Serve.

Leftovers may be stored in the refrigerator up to 3 days or in the freezer up to 3 months.

We hope you enjoy these delicious carrot cake doughnuts, perfect for getting you in the spring spirit or for any sort of easter get-together. Be sure to let us know if you make this recipe in the comments below or by tagging us on our socials!

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