Baked Carrot Cake Doughnuts
Published April 10, 2020
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- Nonstick cooking spray
- 1½cups/190 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1¼teaspoons baking powder
- ¾teaspoon kosher salt
- ½teaspoon grated nutmeg
- ½teaspoon ground ginger
- ¾cup/180 milliliters vegetable oil
- ¼cup/60 milliliters whole milk
- ½cup/110 grams dark brown sugar
- ¼cup/50 grams granulated sugar
- 2large eggs
- 1teaspoon pure vanilla extract
- 1¼cups/115 grams grated carrots
- ½cup/70 grams golden raisins
- 4ounces/115 grams cream cheese
- ⅓cup/40 grams confectioners’ sugar
For the Doughnuts
For the Glaze
Nutritional analysis per serving (12 servings)
329 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Grease two 6-cavity doughnut pans or one 12-cavity muffin pan with cooking spray.
- Step 2
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.
- Step 3
Transfer the batter to a large pastry bag or resealable plastic bag. Cut a ¼-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.
- Step 4
Let the doughnuts cool in the pan for a few minutes, then tip them out onto a cooling rack to cool.
- Step 5
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.
Private Notes
Comments
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!
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?
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!
Followed the recipe exactly and these were delicious, I will make them again. But I had to laugh at the "tip them out of the pan" instructions. I make donuts a lot, and my nonstick donut pans worked great the first time. But since then, getting them out of the pan is the hardest part. I've tried butter, oil, and spray to grease the pans. I have to spend 10 minutes coaxing them out with a cake frosting spatula. If anyone has some " tipping out" tips,, I'd love to hear them.
Left out the evil raisins; subbed in a little cup of pineapple tidbits that I dried on paper towels and then cut smaller so they’d go through a piping bag. Grated the carrots (needed 2 good size) by hand. And used 1 Tbsp of speculoos spice mix for the cinnamon, nutmeg, and ginger. No glaze. Flavor was good if a tad too sweet, but they felt a little greasy. Next time I think I’d cut back on the oil, and maybe substitute some yogurt instead to help with both the greasiness and to add some tang.
Didn’t add raisins. Subbed 3/4 C oil for 1/4 C each avocado oil, Greek yogurt, and unsweetened applesauce. Used lactose free nonfat milk instead of whole milk. Used 3/8 tsp fine salt since didn't have kosher salt. Added a sprinkle of allspice. Slightly liberal on the other spices. Otherwise, proportions as written. Bake 20' at 350° in paper-lined muffin tin until a toothpick came out clean. These are delicious!! So moist & flavorful. Will make these again and again.
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