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.

Yield: 6 Servings

Carrot Cake Baked Donuts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Delicious and Easy Carrot Cake Baked Donuts

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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

1. Preheat your oven to 350°F and grease donut pan using Baker’s Joy Non- Stick Baking Spray.
   
2. In a small, microwave-safe bowl, melt Crisco® All-Vegetable Shortening in the microwave and set aside to slightly cool down.
   
3. 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.
   
4. Shred carrots, chopped pecans, and crushed pineapple, then add to flour mixture. Mix well to coat.
   
5. In a large bowl, egg, vanilla extract, and slightly cooled melted Crisco® All-Vegetable Shortening. Whisk until well-combined. Pour in Pineapple syrup.

6. 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.

7. Bake for 13-15 minutes at 350F.
8. Cool the donuts in the donut pan for about 5 minutes, then turn donuts out onto a cooling rack to cool completely before glazing.
   
9. Make the glaze by combining all the ingredients then spreading evenly over each baked donut.
   
10. You can add crushed pecans on top for extra texture.

Did you make this recipe?

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I love this Low Carb Cheesecake. Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

Tap here for more low-carb recipes just like this low carb cheesecake

This cheesecake is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too.

I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer to create cheesecake mixture.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

If you decide to make these tasty and rather easy Low Carb Cheesecake recipe do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 8

LOW-CARB CHEESECAKE

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Chill Time: 6 hours

Total Time: 7 hours

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

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Ingredients

Crust:

• 2 cups almond flour
• 1/2 stick unsalted butter
• 2 teaspoons cinnamon
• 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

• 3 blocks of original cream cheese, 8 Oz each, room temp
• 3 large eggs
• 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tbsp lemon juice

Instructions

1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

Add a topping/s of your choice.

Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 358Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 114mgSodium 118mgCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 5gSugar Alcohols 0gProtein 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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