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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! Recipe by The Petite Cook

Carrot Cake Baked Donuts {Dairy-free}

Course: Dessert
Cuisine: Dairy-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 285kcal
These Carrot Cake Baked Donuts are the perfect easy-to-make Easter treat that everyone will love - Totally guilt-free, naturally dairy-free and low fat!
Print Recipe


For the ricotta or dairy-free yogurt cream frosting:

  • 300 gr fresh ricotta cheese or dairy-free Greek yogurt
  • 2 tbsp runny honey
  • 1 tbsp orange zest
  • 1 tsp vanilla extract

For the baked donuts:

  • 180 gr all-purpose flour sifted
  • 40 gr 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
  • 100 g 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
  • 300 gr 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.

For the baked donuts:

  • Preheat oven to 180°C/360°F and arrange the baking rack in the middle shelf. Spray with oil a donut pan and set aside.
  • 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 donut 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.


Store leftover donuts unfrosted in an airtight container in the fridge for up to 2 days. You may also freeze them, thaw overnight in the refrigerator and frost just before serving.


Serving: 1donut | Calories: 285kcal | Carbohydrates: 33g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 148mg | Potassium: 189mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5240IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg