Gluten-Free Carrot Cake Donuts

You’ve found the perfect donut recipe to kick off your Spring baking adventures! If you’re as big of a carrot cake fan as me, then you’ll devour these easy Gluten-Free Carrot Cake Donuts with a dairy-free cream cheese glaze.

You can see all of the delicious speckles of spices baked into these donuts, including cinnamon and nutmeg. These donuts are baked in the oven in a simple donut pan. No need to pull out a mixer, just two bowls for mixing and they’re ready for the oven!

Gluten-Free Carrot Cake Donuts

Carrot cake in donut form, yes please! These gluten-free and dairy-free donuts are the perfect breakfast treat.
Course Breakfast
Servings 12 donuts


  • 1 ¼ cups gluten-free flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg
  • ½ cup almond milk or other non-dairy milk
  • 1 teaspoon vanilla
  • ¼ cup butter melted
  • ½ cup finely grated carrots

Cream Cheese Glaze

  • 4 oz dairy-free cream cheese
  • ½ cup powdered sugar sifted
  • 1 teaspoon vanilla
  • 3 – 4 tablespoons almond milk or other non-dairy milk


  • Preheat oven to 425 degrees. Spray donut pans thoroughly.
  • In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg together. Set aside.
  • In large bowl, whisk egg, milk, vanilla and melted butter together. Stir in carrots. Fold wet ingredients into dry ingredients, just until combined. Add batter to a large ziploc bag, cut off one corner of the bag and each donut pan cavity with about half to three-fourths full of batter.
  • Bake in 425 degree oven for 7-9 minutes or until donuts spring back to the touch and are golden on edges. Let sit in the pan for a minute, then move to a cooling rack. Let cool completely.
  • To make glaze, beat together cream cheese, powdered sugar, vanilla and milk and drizzle over cooled donuts.


This recipe has been slightly modified to be gluten and dairy free from Eat Move Make.

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