Carrot Cake Brioche Donuts Recipe, Fried

Carrot Cake Brioche Donuts - Carrot flavored donuts that are fried for a perfect crispy outside and a soft and bread inside, with cream cheese frosting!

If you love carrot cake and homemade donuts, get ready for the best of both worlds! These Carrot Cake Brioche Donuts are soft, fluffy, and packed with warm spices, shredded carrots, and rich cream cheese frosting. They're deep-fried to golden brown perfection and coated in a silky vanilla bean glaze before being topped with a sweet and tangy cream cheese frosting. Whether you're making them for Easter brunch or as a fun weekend baking project, these homemade donuts will be the star of any brunch spread!

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Why You'll Love This Carrot Cake Brioche Donuts

• Fluffy and Light: These homemade donuts have the perfect cakey texture thanks to an enriched brioche dough.
• Incredible Flavor: Packed with warm spices, brown sugar, and real shredded carrots, these donuts taste just like classic carrot cake in donut form.
• Rich Cream Cheese Frosting: The sweet and tangy cream cheese frosting pairs perfectly with the spiced donuts.
• Fried to Perfection: These aren't baked donuts-these are traditional donuts fried in hot oil for that true donut shop experience.
• A Fun Baking Project: While these take a little bit of time, the end result is so worth it!

Let's Talk About Diastatic Malt Powder

I know it might be tempting to skip this ingredient, but diastatic malt powder is a game changer for homemade donuts! It's what gives bakery-style donuts their fluffy texture, golden brown color, and soft bite. It helps the dough rise better, creates that signature soft texture, and improves browning when frying. Plus, it's super cheap and lasts forever, so there's no excuse to leave it out! You can find it at most grocery stores or online.

Ingredients You'll Need

For the Dough:

• Purpose flour - The base of the dough, giving structure and softness.
• Diastatic malt powder - A must-have for the perfect donut texture!
• Brown sugar - Adds depth and enhances the warm spices.
• Whole milk - Keeps the dough rich and tender.
• Large egg - Essential for structure and softness.
• Melted butter - Adds flavor and richness.
• Shredded carrots - Use freshly grated!
• Warm spices - A mix of cinnamon, nutmeg, and cardamom for that spiced cake donut flavor.

Vanilla Bean Glaze:

• Powdered sugar - Creates a smooth, sweet coating.
• Vanilla extract - Adds warmth and depth.
• Whole milk - Helps achieve the right glaze consistency.

For the Cream Cheese Frosting:

• Cream cheese icing - A must for any carrot cake donut recipe.
• Confectioners' sugar - Sweetens and thickens the frosting.
• Pinch of salt - Balances the sweetness.

Step-by-Step Instructions - Carrot Cake Brioche Donuts

1. In a large bowl, combine warm whole milk, yeast, and a bit of brown sugar. Let it sit until foamy.
2. In a separate bowl, whisk together the flour mixture, diastatic malt powder, spices, and salt.
3. Mix in the wet ingredients: melted butter, eggs, and shredded carrots.
4. Knead the dough on a lightly floured surface until smooth, then let it rise in a mixing bowl covered with plastic wrap.

Shape & Proof the Donuts:

5. Roll out the dough to about ½-inch thick on a lightly floured surface.
6. Use a 3-inch doughnut cutter to cut out donuts and place them on a prepared donut pan or tray.
7. Let the dough rise again until puffy.

Fry the Donuts:

8. Heat vegetable oil in a deep pot to medium heat (about 350°F). Use a deep-fry thermometer to ensure accuracy.
9. Fry the donuts in hot oil for about 1-2 minutes per side until golden brown.
10. Drain on a wire rack over a paper towel-lined ziplock bag.

Glaze & Frosting:

11. Dip the warm donuts into the vanilla bean glaze, then set them on a wire rack.
12. Pipe sweet cream cheese frosting into the center of each donut, letting a small dollop sit on top.
13. Let the glaze set before serving.

Tips for the Best Carrot Cake Brioche Donuts

• Use fresh shredded carrots instead of pre-packaged for the best flavor.
• Don't skip the diastatic malt powder-it makes all the difference!
• Use a deep-fry thermometer to keep your oil at the perfect frying temperature.
• Store in an airtight container to keep them fresh for up to 2 days.
• Read the recipe - Read the recipe before hand to make sure you know what to expect! 
• Test one donut first-fry a single donut to ensure your oil temperature is correct before cooking the full batch.
• Glaze while warm, frost when cool-this ensures the perfect texture for each topping.

Must-Have Tools for This Recipe

To make these Carrot Cake Brioche Donuts as easy as possible, here are a few tools that will help:

• Stand mixer with a dough hook - Makes kneading the enriched dough much easier.
• 3-inch doughnut cutter - Ensures uniform donuts.
• Deep-fry thermometer - Helps maintain the perfect frying temperature for golden brown donuts.
• Wire rack - Allows excess oil and glaze to drip off.
• Piping bag with a round tip - For clean and precise frosting application.
• Large mixing bowls - Essential for mixing and proofing the dough.
• Lightly floured surface - For rolling out and shaping the donuts.
• Heavy-bottomed pot or deep fryer - For frying the donuts evenly.

Troubleshooting Guide

Why are my donuts greasy or oil-logged?

• Oil temperature was too low-If the oil is below 350°F, the donuts will absorb oil instead of frying properly. Use a deep-fry thermometer to keep the temperature consistent.
• Dough was too wet-If the dough is too slack, it won't hold its shape and will soak up oil. Make sure to knead long enough before adding butter to build structure. If the dough still feels too wet, chill it before shaping.
• Under-proofed dough-If the donuts haven't proofed long enough, they'll be too dense and absorb oil. Let them rise until puffy and slightly jiggly before frying.
• Frying too many at once-Adding too many donuts at a time drops the oil temp, leading to uneven frying and oil absorption. Fry in small batches and let the oil reheat between rounds.

FAQs - Carrot Cake Brioche Donuts

Can I bake these instead of frying?These are meant to be traditional fried donuts, but you could try baking them at 375°F for about 12-15 minutes for a softer version.

Can I make the dough ahead of time?Yes! After the first rise, store the dough in the fridge overnight in a ziplock bag, then shape, proof, and fry the next day.

How do I store leftovers?These are best fresh, but you can store them in an airtight container at room temp for 1-2 days.

More Sweet Treats You'll Love

• Fluffy baked carrot cake donuts - A lighter, oven-baked version!
• Classic carrot cake - If you love these flavors, you'll love a full-sized cake!
• Easy donut recipe - Try this basic dough for other flavors!

These Carrot Cake Brioche Donuts are the ultimate sweet treat-perfect for an Easter brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy frying! 

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Recipe

Carrot Cake Brioche Donuts

Molly Murphy

Carrot flavored donuts that are fried for a perfect crispy outside and a soft and bread inside, with cream cheese frosting!

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 8 donuts

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Dough:

• 1 ¼ cups warm whole milk 110°F
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon granulated sugar for yeast activation
• ½ cup brown sugar light or dark
• ½ cup salted butter softened
• 4 large eggs
• 5 ½ cups bread flour or all-purpose flour plus extra if for rolling
• 2 teaspoons diastatic malt powder (optional)
• 3 tablespoons nonfat dry milk powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cardamom
• 1 teaspoon salt
• 1 cup finely finely shredded carrots
• 2 cups lard or canola oil for frying

For the Vanilla Bean Glaze:

• 4 cups powdered sugar
• 1 teaspoon vanilla bean paste or extract
• ¼ cup whole milk adjust for consistency

For the Cream Cheese Frosting:

• 4 ounces cream cheese softened
• ¾ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoons heavy cream
• ¼ teaspoon salt

Instructions

 

Make the Dough: (12 hours before you are ready to fry)

• Start by shredding your carrots, with a fine shredder, I used a microplane, but you can use whatever the smallest size you have!
• In a small bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
  1 ¼ cups warm whole milk, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
• In the bowl of a stand mixer fitted with a dough hook, with a fork or a whisk, whisk together the flour, malt powder, milk powder, spices, and salt.
  5 ½ cups bread flour or all-purpose flour, 2 teaspoons diastatic malt powder, 3 tablespoons nonfat dry milk powder, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cardamom, 1 teaspoon salt
• Add the brown sugar, eggs, shredded carrots and the activated yeast mixture.
  ½ cup brown sugar, ½ cup salted butter, 4 large eggs, 1 cup finely finely shredded carrots
• Knead the dough on low speed for 4 minutes until it starts coming together. Then, add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. This process should take about 2-3 minutes. Once all the butter is added, continue kneading on medium speed for another 6-8 minutes until the dough becomes smooth, stretchy, and slightly sticky.To check if it's ready, perform the windowpane test-take a small piece of dough and gently stretch it between your fingers. If it becomes thin enough to see light through without tearing, it's ready. If it still too sticky, let it rest for 5 minutes, then knead for another minute-this helps the flour fully absorb the butter.
• First Proof (Overnight in the Fridge):
• Transfer the dough to a greased bowl, cover it, and refrigerate for 8 to 12 hours (overnight is best).
• The next day, the dough might be sticky, so roll the dough out on a floured surface to ½-inch thickness. Add enough flour that it doesnt stick to the counter and to the rolling pin. Cut out donuts using a donut cutter and place them on greased parchment paper. Instead of re-rolling scraps, twist them into crullers. This dough doesn't do well if you roll it out multiple times, so suggest making the donut balls and the crullers
• Cover and let the donuts rise at room temperature until puffy, about 30 minutes to 1 hour. While they are proofing, heat up your oil.
• Heat oil in a deep pot to 350°F. Fry the donuts in batches for 1 to 2 minutes per side, flipping with wooden chopsticks or tongs. Drain on a paper towel-lined wire rack. You want a nice dark color. You haven't burned them, the diastatic malt powder is working and making them crispy and perfect.
  2 cups lard or canola oil
• Fry all the donuts. While the donut are cooling, make the icing by mixing all the ingredients into a large bowl. Dip the bottom and top and set back on on the rack to harden up.
  4 cups powdered sugar, 1 teaspoon vanilla bean paste, ¼ cup whole milk
• While the icing is setting, make the cream cheese frosting

For the cream cheese frosting

• In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.
  4 ounces cream cheese, ¾ cup unsalted butter
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix on low until just combined, then scrape down the sides of the bowl.
  3 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoons heavy cream, ¼ teaspoon salt
• Increase the speed to medium and beat for about 3 minutes until the frosting is smooth and fluffy. If the frosting feels too thick, add an extra teaspoon of cream until it reaches a spreadable consistency. If it's too thin, beat in a little more powdered sugar, a tablespoon at a time.
• When the donuts have completely cool, now its time to frost them with the cream cheese frosting, in a pipping bag add the cream cheese and cut a medium to large size hole, gently pipe until the middle is filled. Continue piping slightly above the donut, allowing the frosting to create a small dollop on top.

Notes

Use freshly grated carrots for the best texture-avoid pre-shredded carrots, which are too dry.
Diastatic malt powder is essential-it improves the texture, helps the donuts rise better, and gives them that perfect golden brown color when fried. Don't skip it!
Oil temperature is key-keep it between 350°F-360°F for golden, non-greasy donuts.

Chill the dough overnight for better flavor and easier handling.
Storage: Best eaten fresh but can be stored in an airtight container at room temp for up to 2 days. Freeze unfrosted for up to 2 months and reheat before serving.

Proofing matters—donuts should be puffy and slightly jiggly before frying for the best rise. If they spring back immediately when touched, they need more time.

If the dough still feels too slack after kneading, add up to 1-2 tablespoons of flour and knead for another minute to strengthen it

Keyword donuts, brioche, carrot cake, easter

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