These carrot cake donuts are moist, perfectly spiced and have a zingy sweetness from their unique goat cheese glaze. They’re easy to make, in under 30 mins!
If you’re wondering what to bring to your best friends baby shower, sisters wedding shower, or mother’s day brunch, I have a feeling these Carrot Cake Donuts will do the trick!
How To Make These Carrot Cake Donuts – Step by Step
Set oven to 425 degrees, grease a donut pan.
Combine oil and sugar, mix well.
Add remaining wet ingredients and combine well.
Add your dry ingredients and fold in until a thick batter is formed.
Add your batter to a piping bag (or a ziploc with the end cut off) and pipe into your donut pan.
Bake for 8-10 minutes.
While these bake combine goat cheese, vanilla, milk, ½ c powdered sugar and whisk until combined, then add the remaining cup of powdered sugar until a glaze is formed.
Dip each donut in the glaze gently. Top with chopped pecans or walnuts.
A Twist On The Classic Cheesecake
I (Lauren) got the inspiration for these donuts about a year ago when I went on a girl’s trip to Providence, RI. One night we ordered dessert to split, it was a goat cheese cheesecake, and though I am not a huge cheesecake fan, I was intrigued by the goat cheese twist. One bite in, I was a believer and days after returning from the trip I found myself craving it. So I decided to create a twist on the concept with a classic Carrot Cake Donut but instead of cream cheese, create a Goat Cheese Glaze. Plus, make them gluten free, of course.
Carrot Cake Donuts With Goats Cheese
If you’re a lover of cheese or not, I feel like you must love goat cheese. It’s tangy, crumbly and soft in texture (and happens to be one of the healthiest cheese choices there is). Goat cheese provides healthy fats, is easier for some to digest and is even a bit lower in calories and fat than other cheeses. I tend to try to be low dairy so goat cheese makes me feel like I can still indulge without overdoing it.
For people with sensitivities to dairy, goat cheese is a possible choice over regular cheese. Goat’s milk is lower in lactose and lactose is the reason many cannot digest dairy very well. I’m going to stop the “healthy” talk and be clear, this recipe mixes goat cheese with over a cup of powdered sugar. Ha! Just being honest– this is definitely a treat so don’t feel guilty and instead just enjoy!
Cake Donuts Great For Breakfast Or Dessert
I’m not sure if they make a better breakfast pastry or a dessert. I’ll leave that decision up to you. (Did I mention they are ONE BOWL!) I promise you, similar to my cheesecake experience, you will leave a believer.
Baked donuts are better than fried because I find you get so many variations. While fried donuts can be quite a process and involve a yeasted dough and lots of hot oil, these Carrot Cake Donuts are made of a rich batter then baked to perfection!
Top Tips For These Carrot Cake Donuts
- Use a pre-heated oven.
- Fill the donut cavities to the top, or close to it. Filling your donut pans generously will give your donuts a better shape.
- Grease and flour your pan. Most donut pans are nonstick, but it is very difficult to slide a knife or spatula under a stuck donut to pry it out. Save yourself the trouble and grease and flour your pans in advance.
- Do not overbake your donuts. Check your donuts for doneness a minute or two before the recommended baking time is up. Baked donuts have a tendency to be dry, so you want to have a few moist crumbs attached to your toothpick after poking it into the center of the donut.
- If you happen to have any left over cover and store them in an air tight container at room temperature for up to 3 days.
Check Out These Dessert Recipes
- Blueberry Hand Pies with Lavender (Gluten Free and Paleo!)
- Gluten Free Pineapple Upside Down Cake
- No Bake Coconut Cream Truffles Recipe for Valentine’s Day
- Thin Mint Gluten Free Donut Recipe
Have you tried this Carrot Cake Donut recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Gluten Free Carrot Cake Donuts with Goat Cheese Glaze
- ¼ c brown sugar
- ¼ c coconut sugar
- ⅓ c avocado oil
- 2 eggs
- 1 tsp vanilla
- 1 ¼ c shredded carrots
- 1 ½ c gluten free all purpose flour
- 1 tbsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp all spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ c chopped walnuts or pecans for topping
- 3 oz goat cheese slightly melted (I used this brand)
- 1 ½ c powder sugar sifted
- ½ tsp vanilla
- 1 tbsp milk I used almond
- Set oven to 425 degrees, grease a donut pan.
- Combine oil and sugar, mix well.
- Add remaining wet ingredients and combine well.
- Add your dry ingredients and fold in until a thick batter is formed.
- Add your batter to a piping bag (or a ziploc with the end cut off) and pipe into your donut pan.
- Bake for 8-10 minutes.
- While these bake combine goat cheese, vanilla, milk, ½ c powdered sugar and whisk until combined, then add the remaining cup of powdered sugar until a glaze is formed.
- Dip each donut in the glaze gently. Top with chopped pecans or walnuts.
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