Enjoy a few of these soft baked Carrot Cake Donuts for breakfast. Cake for breakfast is always a great way to start out the day.
Carrot cake is one of my favorite cakes of all time. It makes me feel like I am eating a healthy dessert because: A. there are carrots in it and B. there is pineapple in it.
The last time I checked, carrots and pineapple were still healthy fruits and veggies, so that makes these Carrot Cake Donuts healthy, right?
YAY! A yummy and healthy Easter breakfast idea is coming right up.
Ok, fine. You got me. This carrot cake donut recipe that I made is n0t really healthy at all.
But they do have carrots, pineapple, and yogurt in them, AND they are baked not fried so they aren’t THAT bad for you.
Just go with it. Don’t burst my bubble today.
“Veggies are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie” Jim Davis
I love this quote! It is now my life motto! LOL! Power to the VEGGIES!!!
How to make Carrot Cake Donuts:
Preheat the oven and spray a donut pan with nonstick spray.
Beat the butter, salt, vanilla, and brown sugar until creamy. Add the yogurt, drained crushed pineapple, and shredded carrots and mix again. Do not use the already shredded carrots from the store because they do not have enough water content in them for baked goods. Freshly grated or shredded is best.
Add the flour, spices, and baking powder and soda and mix in gently until everything is combined.
Spoon the batter into a large ziplock baggie and cut one tip off. Make sure it is large enough that the carrots and pineapple can squeeze through too.
Fill the donut pans with batter and bake for 10 minutes. Let the donuts cool in the pan for a few minutes before removing them and letting them cool completely on a wire rack.
Beat together the frosting ingredients until creamy. Dip the tops of the Carrot Cake Donuts in the cream cheese glaze and sprinkle with chopped walnuts and orange sprinkles.
More carrot cake recipes you may like:
Coconut, pineapple, raisins, and carrots make this Loaded Carrot Cake the best Easter dessert! Add a pan of this easy cake to your holiday plans!
These sweet Carrot Cheesecake Muffins are soft and delicious and will make you think you are eating carrot cake for breakfast.
This sweet Carrot Coconut Bread is loaded with veggies making it acceptable to eat “carrot cake” for breakfast.
This spiced Carrot Bundt Cake is loaded with carrots, nuts, and raisins. It is a soft, dense cake that is great for Easter parties or dinners.
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For the Donuts
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2/3 cup brown sugar
- 1 egg
- 2/3 cup Greek yogurt
- 2/3 cup crushed pineapple, drained (save juice)
- 2/3 cup shredded carrots
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups flour
For the Frosting
- 4 ounces cream cheese, softened
- 4 Tablespoons butter
- 2 Tablespoons pineapple juice
- 3/4 cup powdered sugar
- 1/2 cup finely diced walnuts
- orange sprinkles
- Preheat the oven to 375 degrees and spray a donut pan with nonstick spray.
- Beat the butter, sugar, vanilla, and salt until creamy. Add the egg, yogurt, pineapple, and carrots and beat again.
- Add the flour, cinnamon, nutmeg, baking soda and baking powder and slowly mix it in.
- Fill a large ziplock bag with the donut batter and cut one corner off.
- Squeeze into donut pan cavities filling 1/2 full. Bake for 10 minutes. Cool a few minutes in the pan and remove to wire rack to cool completely.
- Beat the cream cheese, butter and pineapple juice. Slowly add the powdered sugar and beat until smooth.
- Dip the cooled donuts in frosting and sprinkle with chopped walnuts and sprinkles.
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Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 297mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 4g
(original photo from January 2012)
*The post for these Carrot Cake Donuts was first published on January 29, 2012. The photos were updated and the post was republished April 12, 2019.