These Carrot Cake Baked Donuts are the perfect easy-to-make Easter treat that everyone will love – Packed with veggies, these are totally guilt-free, naturally dairy-free and low fat!
If there’s a cake I’d rather eat for the rest of my life, it’s definitely carrot cake. Whenever I bake it, I unashamedly keep going back to the kitchen to have a slice, until realizing half of it is gone – Oops!
In the attempt to reduce my carrot cake addiction, this time around I’ve delivered it in a petite, uber cute donuts form.These pretty Carrot Cake Baked Donuts go down a treat, and are quite guilt-free and on the healthy side. Conveniently low fat (only 2 tbsp light olive oil required!) and dairy-free these easy baked donuts are such a breeze to make, requiring only 10 min prep and about 15 min in the oven.
All you have to do is mixing dry ingredients in one bowl, wet ones in another and bring them together for a nice little final stir, then divide the batter among the donuts tin.
If you haven’t got a donut baking tin yet, I recommend you get a silicone one, it makes so much easier to get the donuts out once they’re baked. They bake in about 15 min, then make sure to cool them completely before removing them from the molds.To make these baked donuts completely dairy-free I usually use a dairy-free thick yogurt for the frosting. However, if you don’t have any dietary restriction, the best way to top them is a dreamy delicious ricotta cream with a bit of orange zest. Don’t skip out on this cream, it makes such a wonderful pairing with these donuts.
Make sure you leave the frosting until the last minute to preserve the freshness of the cream. Finally, top your baked donuts with chopped walnuts and they’re pretty much ready to be devoured!
These Carrot Cake Baked Donuts would make such a special addition to a weekend breakfast or celebration. If you’re looking for a health-ish dairy-free treat to celebrate Easter, these delicious veggie-packed baked donuts definitely need to be on your to-bake list!And if you’re looking for more indulgent desserts to celebrate Easter, these are some of my favorites:
- Orange Cheesecake Chocolate Eggs – Recreate an Easter favorite (Creme Eggs anyone?) with a delicious cheesecake filling and a passion fruit heart.
- American Carrot Cake with Orange Mascarpone Cream – Similar to these Carrot Cake Baked Donuts but with loads of more indulgence packed in.
- Easter Double Chocolate Cupcakes – While you don’t need a specific celebration to make cupcakes, you can have fun customize these little treats and make a delicious Easter gift for your family and friends.
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
- For the ricotta or dairy-free yogurt cream frosting:
- 300gr fresh ricotta cheese (or dairy-free thick yogurt)
- 2 tbsp runny honey
- 1 tbsp orange zest
- 1 tsp vanilla extract
- For the cupcakes:
- 180gr all-purpose flour, sifted
- 40gr almond flour (optional, substitute with same amount of all-purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- a pinch grated nutmeg
- a pinch of sea salt
- 100g fine demerara sugar
- 4 medium free-range eggs
- 2 tbsp light extra-virgin olive oil
- juice of 1 orange
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp freshly grated orange zest
- 300gr finely grated carrots + extra for decorating
- 4 tbsp chopped walnuts + extra for decorating
- For the frosting: Put the ricotta in a cheesecloth inside a sieve over a bowl, and tie up the cloth in a bundle. Store in the fridge for 2 hours to drain.
- In a large bowl, whisk together drained ricotta, honey, orange zest and vanilla until smooth and creamy. Refrigerate until ready to use.
- Preheat oven to 180C and arrange the baking rack in the middle shelf.
- In a large mixing bowl mix together sifted flour, almond flour, baking powder, baking soda, spices and salt.
- In another bowl, whisk together the eggs and sugar until pale and lightly foamy. Pour in fresh orange juice and zest, olive oil and vanilla extract. Mix well until combined.
- Gently fold the dry ingredients into the wet ones, mixing until you have a smooth batter, but make sure to not overmix it.
- Fold in grated carrots and chopped walnuts and stir all ingredients together.
- Fill each cup ½ full with the carrot cake mixture, so the batter doesn't rise too much. The batter should be enough to fill 10 donut molds.
- Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the donuts to cool completely before removing them from the molds.
- Frost the donuts with the ricotta cream just before serving, to preserve the cream freshness.
- Top with chopped walnuts and grated carrot, and serve.