I make this hearty Carrot Cake recipe more than any other dessert since it’s a hit with everyone! I usually make it as an 8×8-inch, one-layer square cake, but see Notes for instructions on baking muffins, a loaf or as baked donuts.
Above: To make baked donuts, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes. If you press on the cake lightly and it bounces back a bit (instead of staying indented), it's likely ready. These continue to set up as they cool.
Cool for 5-7 minutes before removing the donuts from the pan (if left in too long it will be hard to get the donuts out). Using a fork or knife, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we're using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with Vanilla or Lemon Frosting. Makes 10 to 12 donuts.