Carrot Cake Donuts with Cream Cheese Glaze Recipe

Need an idea for a sweet addition to your Easter brunch? These Carrot Cake Donuts with Cream Cheese Glaze are an easy alternative to classic carrot cake and a great addition to your brunch spread.
Makes: 12 donuts
Skill Level: Beginner

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Step 1

Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.

Step 2

In large bowl whisk together flour, sugar, baking powder, cinnamon, salt and nutmeg.

Step 3

In medium bowl, whisk together buttermilk, eggs, and melted butter. Add buttermilk mixture to flour mixture, mixing just until incorporated. Fold in carrots and walnuts. Divide batter evenly into prepared pans.

Step 4

Bake 9-11 minutes or until doughnuts spring back when lightly touched. Cool 5 minutes in pan, then remove to cooling grid to cool completely.

Step 5

For glaze, in microwave-safe bowl, microwave cream cheese at 50% power in 30 second intervals until cream cheese is slightly melted. Add confectioners’ sugar and milk; whisk until smooth. Top doughnuts with glaze and walnuts, if using.

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all-purpose flour

2 cups all-purpose flour

firmly packed dark brown sugar

3/4 cup firmly packed dark brown sugar

baking powder

2 teaspoons baking powder

ground cinnamon

1-1/2 teaspoons ground cinnamon


1 teaspoon salt

ground nutmeg

1/2 teaspoon ground nutmeg


3/4 cup buttermilk


2 Eggs

butter, melted

2 tablespoons butter, melted


1/2 cup carrots (peeled and grated)

chopped toasted walnuts

1/4 cup chopped toasted walnuts (plus additional for garnish)

cream cheese

3 oz. cream cheese

confectioners' sugar

1/2 cup sifted confectioners' sugar


2 teaspoons milk




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