Carrot Cake Donuts with Cream Cheese Icing

Baked carrot cake donuts. Shredded carrots, crushed walnuts and raisins. These textures work SO well together. The raisins give a subtle sweetness and chewy texture, the walnuts give a hit of crunch in every bite and carrots.. well, beta carotene! Nothing like getting some some veggies while eating donuts right? 😉

If you were to ask me if I liked yeast donuts or cake donuts – I’d choose cake donuts. Some people disagree because it’s like a “muffin” or “cake”. It’s just my preference! Of course I still love my yeast donuts though 🙂

I got my muffin pan from amazon. It was an impulsive purchase. I was scrolling through baking pans and came across a DONUT PAN! Well.. I had to get it. I used it the day it got shipped to my house. Shoutout to amazon 2 day prime shipping.

The donuts are made with almond flour, making this gluten free! First of all, I’m not gluten free. I eat all the gluten. I’ve just been experimenting with almond flour because I love the nutty taste. I like to add crushed nuts into my baked goods & breakfast foods whenever I get the chance.

I made two types of icing – vanilla cream cheese and chocolate cream cheese. I was planning to make them all vanilla cream cheese at first. But when I spotted the chocolate chips on my table, I thought… why not?! I melted some chocolate chips and chocolate cream cheese icing was born.Processed with VSCO with 4 preset

I topped them off with crushed walnuts and raisins.Processed with VSCO with 4 preset

First bite into the donut and definitely not the last. Processed with VSCO with 4 preset

Baked Carrot Cake Muffins
Serves 12
Carrot cake muffins made with almond flour, shredded carrots, raisins and crushed walnuts.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
353 calories
29 g
74 g
25 g
6 g
11 g
113 g
219 g
15 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 353
Calories from Fat 214
% Daily Value *
Total Fat 25g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 74mg
Sodium 219mg
Total Carbohydrates 29g
Dietary Fiber 1g
Sugars 15g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the donuts
  1. 2 cups almond flour
  2. 1 tablespoon sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1 tsp baking powder
  7. 1/4 cup maple syrup
  8. 2 eggs
  9. 1/2 cup almond milk
  10. 1/2 tsp vanilla extract
  11. 1 tbsp butter (melted)
  12. 1 1/2 cups shredded carrots
  13. 1/3 cup walnuts
  14. 1/4 cup raisins
For the frosting
  1. Vanilla cream cheese
  2. 1/2 cup cream cheese
  3. 3 tbsp melted butter
  4. 3 tbsp almond milk
  5. 1/4 cup + 2 tbsp maple syrup
  6. 1/2 tsp vanilla extract
  7. (for chocolate frosting - just add in 1/2 cup melted chocolate chips to recipe above)
  1. Preheat oven to 350 F and spray donut pan with baking spray.
  2. In a medium bowl, mix together dry ingredients; almond flour, sugar, salt, cinnamon, nutmeg and baking powder.
  3. In a small bowl, mix together wet ingredients; maple syrup, eggs, almond milk and melted butter.
  4. Slowly pour wet mixture into the dry ingredients.
  5. Gently stir in shredded carrots, walnuts and raisins.
  6. Bake for 14-16 minutes.
  7. Meanwhile, prepare the frosting.
  8. To make the frosting, using a small bowl, melt the butter and mix into cream cheese.
  9. Add in almond milk, maple syrup and vanilla extract.
  10. When donuts are done, let cool in the pan for 10 minutes.
  11. Remove from pan and dip donuts into glaze and set on parchment paper.
  1. These donuts can be placed on the countertop for 2 days or up to 5 days in the fridge.

4 thoughts on “Carrot Cake Donuts with Cream Cheese Icing

  1. I have a donut baking mold that has been collecting dust over the years. This recipe looks like the perfect one to try. Where do you get your almond flour? I love the “triad of bad” (flour, sugar, butter), but would try almond flour for this recipe. 🙂

    1. You definitely should try! I always get them in the section of Sprouts and Whole Foods that sells them by pound 🙂

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