1-First step: Preheat your oven to 350°F (175°C). Grease a standard donut pan with non-stick spray or brush with oil. This ensures easy release for your baked carrot donuts.

2-Second step: In a large bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt. This base sets up the structure for fluffy carrot cake donuts.

3-Third step: In another bowl, beat 2 eggs, then add 1/2 cup oil, 3/4 cup buttermilk, 1 tsp vanilla, 1 1/2 cups grated carrots, and 1/2 cup drained pineapple. Stir until blended. For vegan, use flax eggs and plant milk here.

4-Fourth step: Gently fold wet into dry ingredients until just combined. Avoid overmixing to keep baked donuts tender. The batter should be thick but pourable.

5-Fifth step: Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full. Bake for 12-15 minutes until a toothpick comes out clean and tops spring back. Cool in pan for 5 minutes, then transfer to a wire rack. Gluten-free batter may need 1-2 extra minutes.

6-Sixth step: Beat 4 oz softened cream cheese, 2 cups powdered sugar, 1 tsp vanilla, and 2-3 tbsp milk until smooth. Adjust milk for desired thickness. For low-calorie, use Greek yogurt mixed with a touch of sweetener.

7-Final step: Dip cooled baked carrot donuts into frosting or drizzle on top. Garnish with chopped nuts or extra grated carrots if desired. Serve warm or at room temp. Yields 12 donuts, perfect for sharing.