Baked Carrot Cake Doughnuts Recipe (2024)

I made these vegan. Substituted the eggs for 1/2 c applesauce and 1/2 t more baking powder. Used vegan cream cheese and added some orange extract to the the frosting. The donuts baked perfectly and held together. Everyone loved them!

They say we are all having weird dreams during this time of this coronavirus. I dreamt that I was going to make carrot cake today. This will do!

Made the whole recipe as is, but agree with others about the oil. I used 1/4 cup of oil and 1/2 cup of Greek yogurt. I think applesauce or crushed pineapple would also add the necessary moisture without the fat. Also used chopped toasted pecans instead of raisins ( cuz apparently they are being hoarded in my city this week!) They came out moist and yummy. I would up the spices a bit in the future. ? A bit of allspice perhaps?

I made these this morning. They are delicious, so moist and flavourful. I did 6 donuts and the rest as muffins. Muffins took about 20 mins to cook. Kids and adults alike love them.

PB, purchase the pans through King Arthur Flour or Bed Bath & Beyond. Nice to have the shape with less fat of frying. I freshly grate the nutmeg and increase amount too. Nutmeg "tricks" the tastebuds to mimic the fried version of doughnuts. Cheers

I made these as written with the exception of the vegetable oil, I halved it and replaced the other half with apple sauce; next time I will use even less oil and maybe use pineapple juice w/the apple sauce (I don’t like the taste of vegetable oil) or maybe try coconut oil. I have 1 donut pan-Bed Bath and Beyond sells them, and I put the rest of the batter in a muffin pan. I think they taste good, maybe need a little more sugar and salt. I prefer them without the glaze.

Recipe calls for 1 1/4 c shredded carrots. I’m guessing 2.5 carrots would be sufficient.

Even delicious made with gluten-free flours!

Made vegan using flax egg, cashew milk, and olive oil. Topped with a simple cashew icing. Moist and delicious!

In looking at various muffin recipes, this ingredient list is almost identical to a bran muffin recipe I have, which cook at 350 for 22-24 minutes. I'd probably shoot for 20 minutes and then start checking them.

Ditto! Solution to all those extra carrots in the veggie bin!

I sprinkled some candied hazelnuts on top of half the batch. Feeling a little nutty today! Either way these are delicious and adorable!

Delicious and simple to make! I made these per the instructions, but will try the pineapple and pecan suggestions in the future. Only had one 6-donut baking pan, so I made a small batch in a waffle-iron type appliance for "mini-donuts", while waiting for the pan to free itself up for the next 6 donuts. So ended up with 12 and 6 minis to boot. These were fun to make, too.

Even delicious made with gluten-free flours!

Made vegan using flax egg, cashew milk, and olive oil. Topped with a simple cashew icing. Moist and delicious!

Yummy recipe! But I did change some stuff to make them vegan -- I subbed the eggs for flax eggs (1 tbs flax meal + 2.5 tbs water), milk for oat milk, and oil for applesauce. I didn't have golden raisings but added crushed pecans instead and was super yummy and gave it some crunch. Also, I didnt have nutmeg and ginger but subsituted pumpkin pie spice and it worked out just fine! For the glaze, I made a simple glaze with powdered sugar, oat milk, and cinnamon. Super tasty.

I made these this morning! I don’t have doughnut tins but made little cones out of tin foil and placed them in my muffin tin. Some of them turned out and some of them didn’t but it didn’t matter much after I put the frosting on. I followed the recipe with the exception of raisins by request of my boyfriend. I also sprinkled chopped pecans on top of the icing. We loved them and our 9 year old loved them too!

I have had recipes from KAF for "baked doughnuts", but these were even better. My only constructive criticism, increase the icing by 50%. YUMM!

These were really good. Would add more of the spices next time. Also, the kosher salt gives the sweetness a nice balance.

Made the whole recipe as is, but agree with others about the oil. I used 1/4 cup of oil and 1/2 cup of Greek yogurt. I think applesauce or crushed pineapple would also add the necessary moisture without the fat. Also used chopped toasted pecans instead of raisins ( cuz apparently they are being hoarded in my city this week!) They came out moist and yummy. I would up the spices a bit in the future. ? A bit of allspice perhaps?

Hi, Mike. These look good!

Not going to leave a rating because we didn't make the actual recipe per se, but we used the spice ratios from this recipe combined with the old fashioned doughnut batter recipe from the Top Pot Hand-Forged Doughnuts cookbook to make standard (i.e. fried) old fashioned doughnuts and they were quite delicious. We also adapted the icing by adding a bunch more milk to make it "dippable" and that was also quite good.

I made these as written with the exception of the vegetable oil, I halved it and replaced the other half with apple sauce; next time I will use even less oil and maybe use pineapple juice w/the apple sauce (I don’t like the taste of vegetable oil) or maybe try coconut oil. I have 1 donut pan-Bed Bath and Beyond sells them, and I put the rest of the batter in a muffin pan. I think they taste good, maybe need a little more sugar and salt. I prefer them without the glaze.

I made these vegan. Substituted the eggs for 1/2 c applesauce and 1/2 t more baking powder. Used vegan cream cheese and added some orange extract to the the frosting. The donuts baked perfectly and held together. Everyone loved them!

How do you prepare the carrots? Do I need to put them in the food processor or just shave the carrots?

I made these this morning. They are delicious, so moist and flavourful. I did 6 donuts and the rest as muffins. Muffins took about 20 mins to cook. Kids and adults alike love them.