When it comes to sweet and tasty treats without spending too much time in the kitchen, these Carrot Cake Baked Donuts come to my mind. These are such incredible desserts, but also simple, versatile, and family-friendly.
Now that we have Autumn here, baking is one of the best activities in my opinion over this amazingly beautiful season. I partnered with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening for this post to showcase how I use these products in my recipes. You can check more recipes on the Baked at Home website.
I love partnering with brands that are a staple of so many homes. If you have not heard, Clabber Girl Baking Powder is the #1 brand of baking powder in America.
Well, since 1850, the brand has been known as an expert in baking ingredients and has been beloved by bakers for generations.
When it comes to Crisco, it has been an essential part of the kitchen and has helped improve the quality of your meals for over 100 years.
TAP HERE FOR MORE TASTY RECIPES
Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® Baking Powder and Crisco®’s Shortening are brands that we can surely trust. My daughter is the baker in our house, but my boys enjoy baking as well.
With that being said, this is such a fun way to get your kids in your kitchen and spend some time with them baking, laughing, and making memories!
If you decide to make my version of Carrot Cake Baked Donuts, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
I get asked all the time what pan I used so here it is: I used Wilton 6-Cavity Doughnut Baking Pan.
I really love using this pan.
Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening have sponsored this post. All opinions, content, and images are mines.
Carrot Cake Baked Donuts
Ingredients
- 2 cup all-purpose flour, 9 Oz 250g
- 2 1/2 tsp Clabber Girl® Baking Powder
- 1/8 tsp Clabber Girl® Baking Soda
- 1 tsp kosher salt
- 1/2 cup brown sugar,
- 2 large eggs, mixed
- 1/2 stick Crisco® All-Vegetable Shortening
- 1 tbsp Spice Islands Pure Vanilla Extract
- 3-4 medium carrots 140g/5 oz
- 3 oz crushed pineapple
- 4 oz pineapple juice
- 2 oz pecans, plus extra for garnish
- 2 tbsp cocoa powder
- 1 tbsp Spice Islands Pumpkin Pie Spice
- Baker’s Joy® Non- Stick Baking Spray
Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened 3/4-1 cup powdered sugar sifted
- 2 teaspoons milk
Garnish:
- Chopped Pecans, or any other nut of your choice
Instructions
- Preheat your oven to 350°F and grease donut pan using Baker’s Joy Non- Stick Baking Spray.
- In a small, microwave-safe bowl, melt Crisco® All-Vegetable Shortening in the microwave and set aside to slightly cool down.
- In a small bowl, whisk together flour, Clabber Girl® Baking Powder, baking soda, and salt.
To the flour add Spice Island’s cinnamon, ginger, nutmeg, cloves, or use Pumpkin Spice by Spice Islands Spices. - Shred carrots, chopped pecans, and crushed pineapple, then add to flour mixture. Mix well to coat.
- In a large bowl, egg, vanilla extract, and slightly cooled melted Crisco® All-Vegetable Shortening. Whisk until well-combined. Pour in Pineapple syrup.
- Add dry ingredients to wet, and use a spoon to stir until just mixed.
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this mixture will make exactly 12 donuts. - Bake for 13-15 minutes at 350F.
- Cool the donuts in the donut pan for about 5 minutes, then turn donuts out onto a cooling rack to cool completely before glazing.
- Make the glaze by combining all the ingredients then spreading evenly over each baked donut.
- You can add crushed pecans on top for extra texture.
