Carrot Cake donuts are a guilt-free treat that is sure to satisfy your sweet tooth. Made with wholesome ingredients these donuts are not only gluten-free but also packed with nutrients. They are easy to make and perfect for breakfast or as a sweet snack. Indulge in a guilt-free treat and enjoy every bite.
Preheat your oven to 400°F and grease a donut pan.
In a large mixing bowl, combine the flour, sugar, baking powder, salt and spices.
In a separate bowl, whisk together the grated carrots, eggs, butter, honey and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the batter into a piping bag or a plastic bag with the corner snipped off.
Pipe the batter into the prepared donut pan, filling each mold about ¾ full.
Bake for 10-12 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for a few minutes before removing and placing them on a wire rack to cool completely. Frost once cooled.
To make the glaze:
In the bowl of a stand mixer, beat the cream cheese and butter for 2-3 minutes until light and fluffy. Stop the mixer, add in the powdered sugar, vanilla and milk. Stir on low speed until mixture is well combined, then continue to add milk as needed until it becomes a glaze.
Dip the tops of each donut in the frosting and return the donut to the wire cooling rack to allow the frosting to set. Frosting will soft set.
Notes
Store leftover donuts in an airtight container in the refrigerator for several days. Donuts can be frozen up to two weeks in the freezer.