No Oatmeal! Baked Carrot Cake Donuts
If you love the warm, spiced flavors of carrot cake but crave a lighter, more portable treat, these No Oatmeal! Baked Carrot Cake Donuts are your answer. Perfectly moist, packed with freshly grated carrots, and topped with a luscious cream cheese glaze, these donuts deliver all the cozy comfort of classic carrot cake—without the heaviness of oatmeal or the need for frying. Whether you’re looking for a weekend baking project or a healthier dessert option, this recipe is a must-try.
Why You’ll Love This Recipe
There are countless reasons to fall head over heels for these baked carrot cake donuts, but here are just a few that make them stand out:
- No frying required – Unlike traditional donuts, these are baked, making them lighter and easier to prepare without the mess of hot oil.
- Packed with real carrots – Freshly grated carrots add natural sweetness, moisture, and a boost of nutrients.
- Perfectly spiced – A blend of cinnamon, nutmeg, and ginger gives these donuts that signature carrot cake warmth.
- Cream cheese glaze – The tangy-sweet topping takes these donuts to the next level, balancing the spices beautifully.
- Great for meal prep – These donuts stay moist for days, making them ideal for breakfasts, snacks, or dessert all week long.
Ingredients Breakdown
Understanding the role of each ingredient helps ensure your baked carrot cake donuts turn out perfectly every time. Here’s what you’ll need and why:
- All-purpose flour – Provides structure without making the donuts too dense.
- Baking powder & baking soda – These leavening agents help the donuts rise and stay fluffy.
- Brown sugar – Adds a deep molasses-like sweetness that complements the spices.
- Eggs – Bind the ingredients together and contribute to the tender crumb.
- Greek yogurt – Keeps the donuts moist while adding a slight tang.
- Grated carrots – The star ingredient, offering natural sweetness and moisture.
- Spices (cinnamon, nutmeg, ginger) – Essential for that classic carrot cake flavor.
- Cream cheese, powdered sugar, and vanilla – The trio that makes the irresistible glaze.
How to Make No Oatmeal! Baked Carrot Cake Donuts
Follow these simple steps to create bakery-worthy donuts right in your own kitchen:
- Preheat and prepare – Preheat your oven to 350°F and lightly grease a donut pan with non-stick spray.
- Mix dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients – In another bowl, beat eggs, brown sugar, Greek yogurt, melted butter, and vanilla until smooth.
- Fold in carrots – Gently stir the grated carrots into the wet mixture.
- Combine wet and dry – Gradually add the dry ingredients to the wet, mixing just until combined (avoid overmixing).
- Fill the donut pan – Spoon or pipe the batter into the prepared pan, filling each cavity about ¾ full.
- Bake – Bake for 12-14 minutes, or until a toothpick inserted comes out clean.
- Cool and glaze – Let the donuts cool slightly before dipping them into the cream cheese glaze.
Pro Tips for the Best Results
Want to take your baked carrot cake donuts from good to extraordinary? Keep these expert tips in mind:
- Use freshly grated carrots – Pre-shredded carrots can be too dry and coarse. Freshly grated carrots blend seamlessly into the batter.
- Don’t overmix – Stir the batter just until combined to avoid tough donuts.
- Pipe the batter – A piping bag or a zip-top bag with the corner snipped makes filling the donut pan much easier.
- Let them cool slightly before glazing – If the donuts are too hot, the glaze will melt right off.
- Toast the nuts (optional) – If adding walnuts or pecans, toast them first for deeper flavor.
Variations and Substitutions
This recipe is wonderfully adaptable to different tastes and dietary needs. Here are some delicious variations to try:
- Gluten-free – Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-free – Use coconut yogurt and vegan butter, and replace the cream cheese glaze with a dairy-free alternative.
- Add-ins – Stir in raisins, chopped walnuts, or shredded coconut for extra texture.
- Maple glaze – Replace the cream cheese glaze with a simple mixture of powdered sugar and maple syrup.
- Mini donuts – Use a mini donut pan and reduce baking time to 8-10 minutes.
What to Serve With It
While these baked carrot cake donuts are delightful on their own, pairing them with the right drink or side can make them even more special:
- Hot coffee or chai tea – The spices in the donuts complement the warmth of coffee or chai perfectly.
- Fresh fruit – A side of sliced apples or berries balances the sweetness.
- Whipped cream – For an indulgent touch, serve with a dollop of lightly sweetened whipped cream.
- Vanilla ice cream – Turn these donuts into a dessert by pairing them with a scoop of vanilla ice cream.
How to Store and Reheat
To keep your baked carrot cake donuts fresh and delicious, follow these storage tips:
- Room temperature – Store in an airtight container for up to 2 days.
- Refrigerator – If glazed, refrigerate for up to 5 days. Let them come to room temperature before serving.
- Freezer – Freeze unglazed donuts in a single layer, then transfer to a freezer bag for up to 3 months. Thaw and glaze before serving.
- Reheating – Warm briefly in the microwave (10-15 seconds) or in a 300°F oven for 5 minutes.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making these baked carrot cake donuts:
Can I make these donuts without a donut pan?
Yes! If you don’t have a donut pan, you can bake the batter in a muffin tin for carrot cake muffins. Adjust baking time to 18-20 minutes.
Can I use baby food carrots instead of fresh?
While fresh carrots are best, you can use unsweetened carrot baby food in a pinch. Reduce the yogurt slightly to balance moisture.
Why are my donuts dry?
Overbaking or overmixing the batter can lead to dry donuts. Stick to the recommended baking time and mix just until combined.
Can I make these ahead of time?
Absolutely! Bake the donuts a day ahead and store them unglazed. Add the glaze just before serving for the best texture.
Can I use oil instead of butter?
Yes, melted coconut oil or vegetable oil can replace butter in equal amounts for a slightly lighter texture.
Final Thoughts
These No Oatmeal! Baked Carrot Cake Donuts are proof that healthier treats can still be indulgent and full of flavor. Whether you enjoy them as a morning pick-me-up, an afternoon snack, or a dessert, they’re sure to become a favorite. The warm spices, tender crumb, and creamy glaze make them irresistible, and the fact that they’re baked—not fried—means you can feel good about every bite. So grab your donut pan and get baking—your taste buds will thank you!
PrintNo Oatmeal! Baked Carrot Cake Donuts
Description
These baked carrot cake donuts are a delicious, wholesome treat without any oatmeal. Packed with warm spices, grated carrots, and a creamy glaze, they’re perfect for breakfast or dessert.
Ingredients
For the Crust:
- For the donuts:
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup grated carrots (packed)
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 large egg
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- For the glaze:
- 1/4 cup Greek yogurt
- 2 tbsp cream cheese (softened)
- 1 tbsp honey
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil or non-stick spray.
- In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix grated carrots, maple syrup, applesauce, egg, melted coconut oil, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Spoon batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Whisk together Greek yogurt, cream cheese, honey, and vanilla until smooth. Dip cooled donuts into the glaze or drizzle on top.
- Allow glaze to set for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a dairy-free option, use coconut yogurt and dairy-free cream cheese in the glaze.