Mini Carrot Cake Doughnuts
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Homemade Mini Carrot Cake Doughnuts topped with Cream Cheese Glaze and Toasted Sweetened Coconut by
Serves: ~ 1 dozen
  • 1 cup buttermilk
  • 1 stick (8 tablespoons) butter, melted
  • 3 tablespoons honey
  • ¾ cup sugar
  • 2 eggs, beaten
  • ½ tablespoon vanilla bean paste or extract
  • 1 plus ¾ cup flour, AP
  • ½ cup almond flour (optional - can replace with AP flour if unavailable)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon salt
  • ½ teaspoon ginger, ground
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon clove, ground
  • 1 cup carrots, shredded (I prefer organic rainbow carrots - adds great color and taste)
  • 4 oz cream cheese, room temp/softened
  • 1 plus ½ cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or extract
  • toasted sweetened coconut
  1. Pre-heat oven to 375 F if using a mini doughnut pan, or doughnut maker if using that nifty gadget.
  2. Combine buttermilk, melted butter (cool a bit first), honey, vanilla, eggs in bowl.
  3. Sift all dry ingredients together well in separate bowl.
  4. Add dry ingredients to the wet ingredients bowl in a few small batches.
  5. Fold in carrots. Mix only until combined.
  6. Fill doughnut pan or doughnut maker molds with batter and cook until golden (4-8 minutes).
  7. Cool on rack.
  8. Combine glaze sugar and cream cheese in mixer with whisk or beater blade (best mixer tool ever!) until very smooth.
  9. Add heavy cream as needed to get a thick but movable texture to glaze. I prefer it to be fairly thick to coat well.
  10. Dip cooled doughnuts in glaze and top with toasted sweetened coconut.
  11. Enjoy!
  12. More on
2015 -
Nutrition Information
Serving size: 1-2 doughnuts
Recipe by Southern FATTY at