Baked Carrot Cake Donuts Recipes

BAKED CARROT CAKE DONUTS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Spray a donut pan with cooking spray and set aside.Note: This recipe yields 8 donuts. If you have a 6-count donut pan, you can bake in batches. Just make sure to wash, dry and re-spray your pan when you are baking your remaining donuts. Or, if you have a larger count donut pan, even better!
• In a bowl, whisk together the flour, sugar, grated carrot, baking powder, ground cinnamon, ground nutmeg and salt until well combined. Set aside.
• In another bowl, whisk together the milk, melted butter (allowed to cool for a few minutes before adding to milk and egg mixture), egg, and vanilla extract until well combined.
• Whisk or mix the milk mixture into the reserved flour mixture until combined and there are no streaks of flour remaining.
• Stir in pineapple.
• Pipe or spoon donut batter into the prepared donut pan. Smooth tops and tap on a hard surface to settle things.
• Bake for about 12 minutes or until a wooden toothpick or cake tester inserted in the donuts comes out clean. Don't overbake.
• Let donuts cool in the pan for about 5 minutes before removing from the pan and allowing them to fully cool on a cooling rack before glazing.
• In a bowl, whisk together the icing sugar and pineapple juice until smooth. It's better to start with a little juice first and add as necessary. As you stir it, the glaze will get smooth and should be thick.Note: If you add too much juice and the glaze is too thin, add a little more icing sugar to thicken.
• Once donuts are cool, invert each donut into the icing sugar glaze and sprinkle with chopped walnuts. If you like, you can allow the glaze to set, so let the donuts rest on a cooling rack for a little bit (or you can dig in). Serve and enjoy!

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

CARROT CAKE DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots., Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until golden brown. Drain on paper towels., For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts.

BAKED CARROT CAKE DOUGHNUTS

Steps:

• Heat oven to 350°F. Lightly spray 6-cup doughnut pan with cooking spray.
• In medium bowl, stir together flour, granulated sugar, baking powder, salt, cinnamon and nutmeg with whisk. In 4-cup measuring cup, beat egg, oil, milk, molasses, vanilla and carrot with whisk. Pour wet ingredients into dry ingredients; fold until just combined. Spoon or pipe batter into donut cups, filling about half full.
• Bake on center oven rack 10 to 12 minutes or until doughnuts are golden around edges and spring back when touched. Remove from oven. Turn doughnuts out onto cooling rack. Repeat with remaining batter.
• In small bowl, beat cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Spread on cooled donuts. Sprinkle pecans over tops.

BAKED CARROT CAKE DONUTS

Steps:

• Preheat oven to 350°F. Grease a donut pan with nonstick spray. Set aside.
• In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
• In a large bowl, use a hand mixer to beat together egg and brown sugar until combined and caramel in color. Add milk, oil, and vanilla and stir to combine.
• Add bowl of dry ingredients to bowl of wet ingredients and stir until just combined. Add grated carrots and stir until thoroughly combined.
• Pour the batter into the prepared pan, filling each 2/3 full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Bake for 13-15 minutes (14 minutes is perfect for me), until set and golden. Let set in pan for a minute or two, and then remove from pan and let cool completely on wire racks.
• In a medium bowl, combine cream cheese and butter. Use a hand mixer to beat on high speed until combined and smooth.
• Add powdered sugar, and beat again start on low speed then increasing to high speed to thoroughly combine.
• Add milk 1 teaspoon at a time, beating to combine after each addition, until you've reached a consistency that will be good for dipping (but not so thin that's it's liquidy).
• Dip the top of each donut in the icing, twisting as you remove it. Use a small spatula or knife to smooth out the tops.
• Top with chopped nuts, serve and enjoy!

BAKED CARROT CAKE DOUGHNUTS

Steps:

• Heat the oven to 350 degrees. Grease two 6-cavity doughnut pans or one 12-cavity muffin pan with cooking spray.
• In a large bowl, whisk together the flour, cinnamon, baking powder, salt, nutmeg and ginger. In a medium bowl, whisk together the vegetable oil, milk, dark brown sugar, granulated sugar, eggs and vanilla. Fold the carrots and raisins into the wet mixture, then fold the dry flour mixture into the wet.
• Transfer the batter to a large pastry bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the bag, then squeeze the batter evenly into the 12 cavities. Bake until golden and set, rotating the pans halfway through, 14 to 16 minutes. A toothpick inserted into a doughnut should come out with moist crumbs attached.
• Let the doughnuts cool in the pan for a few minutes, then tip them out onto a cooling rack to cool.
• To prepare the glaze, gently heat the cream cheese in a wide, shallow bowl in short 5-second bursts in the microwave until warm and runny. Whisk in the sugar. Dip the top of each doughnut into the glaze. (If the glaze gets too thick as it cools, you can pop it in the microwave for 5 to 10 seconds at a time.) These are best the day they're made.

CARROT CAKE BAKED DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 425 degrees F and lightly grease your donut pans. Set aside.
• In a large bowl, stir together butter and oil. Add sugar and whisk until combined.
• Add milk, eggs, vanilla and whisk until combined. Stir in carrots.
• Add flour, baking powder, cinnamon, salt, baking soda and nutmeg and stir just until combined.
• Spoon or pipe batter into prepared pans, about 3/4 full.
• Bake for 7-8 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing to a wire rack to cool completely.
• In a large bowl, beat together cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth -- this might take 4-5 minutes but it will come together!
• Spread on cooled donuts and decorate as desired (I used toasted coconut!). Serve.
• Leftovers may be stored in the refrigerator up to 3 days or in the freezer up to 3 months