If you’re craving a light, flavorful treat, try these fluffy baked Carrot Cake Donuts. They capture the warm spices and tender crumb of carrot cake and are finished with a rich, dairy-free cream cheese frosting. These donuts are baked, not fried, and are made to be gluten free and dairy free—perfect for family breakfasts, brunches, or an easy dessert.
They’re simple to prepare, adaptable for dietary needs, and impressive to serve. Whether for an Easter gathering, a weekend brunch, or just because, these homemade donuts beat store-bought versions every time.
Why You’ll Love This Recipe
- Easy to make with pantry-friendly ingredients.
- Gluten free and dairy free without sacrificing flavor or texture.
- Kids and adults both enjoy the classic carrot cake taste.
- Simple to scale up for larger batches or gatherings.
Ingredients Overview
Below are the ingredients for the donut batter and the dairy-free cream cheese icing. Quantities and step-by-step instructions are provided in the recipe card further down.
Donut Batter Ingredients
- Gluten free flour — use a 1-to-1 gluten free baking blend that contains xanthan or guar gum, or add a small amount if your blend lacks it.
- Baking powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Dairy-free buttermilk — make by combining dairy-free milk with a little vinegar.
- Vegetable or canola oil
- Packed brown sugar
- Egg
- Vanilla extract
- Finely grated carrots — fresh shredded carrots work well.
- Chopped pecans — optional, or substitute walnuts.
Dairy-Free Cream Cheese Icing Ingredients
- Dairy-free cream cheese — softened
- Dairy-free butter — softened
- Powdered sugar
- Vanilla extract
- Dairy-free milk — any plant milk such as almond, oat, soy, or pea milk.
Kitchen Tools That Help
- Donut pans (two pans recommended)
- Measuring cups and spoons
- Mixing bowls and a whisk
- Grater for the carrots
- Piping bag or a resealable freezer bag for filling the pans
- Wire rack for cooling
- Nonstick cooking spray
How to Make Carrot Cake Donuts
- Preheat the oven to 350°F (175°C). Spray two oven-safe donut pans with nonstick spray and set them aside.
- In a large bowl, whisk together the dry ingredients: gluten free flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk the dairy-free buttermilk, oil, brown sugar, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots.
- Transfer batter to a piping bag or a gallon-sized freezer bag with the corner snipped off, then pipe the batter into the prepared donut pans.
- Bake for 10–12 minutes, or until a toothpick inserted into a donut center comes out clean.
- Remove pans from the oven and cool on a wire rack for 5 minutes. Gently remove the donuts and let them cool completely on the rack.
- To make the icing, beat the dairy-free cream cheese and dairy-free butter until smooth. Add powdered sugar, vanilla, and dairy-free milk and beat until creamy.
- Pipe or spread the frosting onto the cooled donuts and top with chopped pecans if desired.
Storage
Store cooled donuts in an airtight container. Layer with parchment paper to prevent sticking, and seal tightly. If you’ll eat them within 1–2 days, room temperature is fine; for longer storage refrigerate. If refrigerated, bring to room temperature before serving for best texture.
Tips and Variations
- Always double-check product labels to confirm ingredients are gluten free and dairy free.
- For a different sweetener profile, try maple syrup in place of some brown sugar, or use honey where appropriate (note honey is not vegan).
- Make mini donuts using a smaller pan for bite-sized treats.
- Swap pecans for walnuts or omit nuts entirely if serving people with nut allergies.
- If donuts stick in the pan, run a thin knife around the edges and gently pop them out once slightly cooled.
- You can use a store-bought dairy-free frosting if you prefer a quicker option.
Recipe Card
Baked Carrot Cake Donuts
Servings: 12 | Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes
Ingredients
- 1 cup gluten free flour (see notes above)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup dairy-free buttermilk (dairy-free milk + 1 tsp vinegar)
- 1/4 cup vegetable or canola oil
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 3 ounces dairy-free cream cheese, softened
- 2 tablespoons dairy-free butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for icing)
- 1 tablespoon dairy-free milk (for icing)
Instructions
- Preheat oven to 350°F. Spray two donut pans with nonstick spray.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry, then fold in carrots.
- Pipe batter into pans and bake 10–12 minutes.
- Cool in pans 5 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter, add powdered sugar, vanilla, and milk until smooth.
- Frost donuts and add chopped nuts if desired.
Notes
- Check that all packaged ingredients are labeled gluten free and dairy free.
- Adjust spices to taste; add raisins for a different texture if you like.
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