Baked Carrot Cake Doughnuts

I have a weakness for anything with sugar in it. So, naturally when I saw this recipe for Carrot Cake Baked Doughnuts I had to make them. I had never made baked doughnuts before and was a little skeptical how moist they would turn out. I was pleasantly surprised when they came out perfectly springy to the touch and moist like a real carrot cake in the middle. The glaze on top was an ideal consistency and the mascarpone made the sweetness just right. They are perfect for a weekend brunch or luncheon. I will definitely be trying different varieties of these baked doughnuts! Enjoy!

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Carrot Cake Baked Doughnuts

Yields: 6 large donuts



3 Tablespoons unsalted butter, melted

½ cup whole-wheat pastry flour

½ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ginger

Pinch of nutmeg

Pinch of cloves

¼ teaspoon cardamom, optional

¼ cup sugar

2 Tablespoon Agave (or honey)

1 large egg

1 teaspoon vanilla

1/3 cup buttermilk

½ cup grated carrots

Shredded coconut for topping


3 Tablespoons mascarpone cheese

½ cup powdered sugar

1-2 Tablespoons milk, depending on how thick you want it



1.    Preheat oven to 400 degrees F. Spray doughnut pan with non-stick spray, set aside.

2.    Melt butter and set aside to cool.

3.    In a large bowl, whisk together whole-wheat pastry flour, all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.

4.    In a medium bowl, whisk together cooled butter, sugar, agave, egg, vanilla, buttermilk and grated carrots.

5.    Fold wet ingredients into dry ingredients, mixing until just combined, so you cannot see any dry ingredients left in the bottom of the bowl.  Do not over mix.  Transfer batter to a piping bag. Pipe batter into prepared doughnut pan, filling wells about 2/3 of the way.

6.    Bake 7-9 minutes, or until toothpick comes out clean. Cool in pan for 2 minutes, then transfer to wire rack to cool completely.  


1.    In a medium bowl, whisk together mascarpone, powdered sugar and milk until smooth – creating a glaze.

2.    Once doughnuts have cooled completely, dunk in the glaze. Make sure the top of the doughnut is completely covered. Sprinkle with shredded coconut if desired.

Note: I added some extra colorful sprinkles on top to give it another dimension.

Doughnut Recipe Adapted from: Doughvelopment



© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. 

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