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!

Course Breakfast

Cuisine American

Keyword donuts, brioche, carrot cake, easter

Servings donuts

Author Molly Murphy

Ingredients

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 cups bread flour or all-purpose flour plus extra if for rolling
2 teaspoons diastatic malt powder
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

US Customary - Metric

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 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