I need a serious hair cut. I know that has nothing to do with doughnuts. Or carrots. Or cake. Or Easter.
But seriously. Things are getting out of control. And, even if I did have a babysitter to watch my daughter and everything went perfectly for me to actually get out of the house and go…would I know what to do to my mop of a hairstyle? NO! Because I’m indecisive and I don’t want to do anything drastic thus making my round/fat face look even rounder/fatter. —>it’s true. My belly isn’t the only thing getting all round up in here. Yowza. {My husband is a lucky lucky man…}
I’m a frumpy forgetful mess these days.
So much so that I’ll make grocery lists and forget to buy half the things on my list even though I have it in front of my face while at the store.
How does this happen?
I have 1.85 children: one testing my patience 24/7 and .85 weighing me down in every way possible. That combined with my attention span pretty much leaves my grocery shopping record dismal.
The other day, I ran out of eggs so I added it to my grocery list…like any normal person would do.
Then I actually went to the store and forgot to get them. Pretty sure I walked by the dairy aisle 14 times without thinking twice about it.
I also forgot bread, green peppers and goldfish crackers that trip too. Oh, and I constantly forget to get razor refills too. {Again, my husband is a lucky lucky man.}
Anyways, when I went to make this recipe yesterday, guess what smart, blonde, pregnant lady got half way through without thinking she had no eggs?
This girl.
So, I adapted it to be eggless. I’m so quick on my feet.
Figuratively. Not literally.
Turns out, I don’t need no stinkin’ eggs! These cake doughnuts were moist, fluffy and held together like a champ. Top it off with a little cream cheese frosting and no one will know you’re a hot mess. Except for when they look at you. Then it’s game over.
Here’s how you make ’em:
Start by mixing some canola oil together with brown sugar.
Next, stir all your dry ingredients together to incorporate: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Mix you’re wet ingredients together too! Milk, vanilla and vinegar. The vinegar will help with the whole no egg situation.
Alternate whisking in wet and dry ingredients until everything is incorporated and you have a lovely batter.
Last thing to do is stir in some grated carrot!
Pour these into your greased doughnut pans and bake 10 minutes. Feel free to lick out the bowl because that’s right! NO EGGS, ya’ll!
After these are done baking, you can pop them out of their pans and cool completely.
While the doughnuts are cooling, whip some butter, cream cheese, powdered sugar and vanilla together to make a quick cream cheese frosting.
Once the doughnuts are cooled, frost liberally and take a bite!
Heaven!!
We LOVED these and gobbled them right up! If you’d prefer to make a cake versus doughnuts, see my instructions below. Enjoy! Happy Monday, friends!
Eggless Carrot Cake Doughnuts with Cream Cheese Frosting
If you happen to run out of eggs, never fear! You can still make some amazing baked doughnuts. Bet you won't taste the difference!
Ingredients
- 6 tablespoons packed brown sugar
- 3 tablespoons canola oil
- 1/2 cup milk
- 1/2 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2/3 cup grated carrotfor the frosting-
- 2 tablespoons butter softened
- 3 oz. cream cheese softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
Instructions
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Preheat oven to 350 degrees. Spray doughnut pan with nonstick cooking spray and set aside.
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In a large bowl, stir brown sugar and oil together. In a separate bowl, stir milk, vinegar and vanilla together and set aside. In another bowl, stir flour, baking soda, baking powder, salt, cinnamon and nutmeg together until combined. Alternate whisking wet and dry ingredients into the sugar and oil mixture. Once batter forms and all ingredients are incorporated, stir in carrot. Divide evenly between 8 doughnut cavities in pan and bake 10-12 minutes. Cool 5 minutes, then invert pan and remove. Set aside to cool 20 minutes.
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For frosting, whip butter, cream cheese, powdered sugar and vanilla together until smooth.
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Once doughnuts are cool, frost with cream cheese frosting. Serve.
Katrina @ Warm Vanilla Sugar says
March 25, 2013 at 2:27 amWhat a fun recipe!!
Tieghan says
March 25, 2013 at 5:32 amOK, that is it! I NEED to get a donut pan! All these baked donut recipes are killing me! When I do get a pan, this recipe is first on my list!
Christina says
March 25, 2013 at 6:46 amMe too, I definitely need a donut pan so I can make these!
Julie @ Julie's Eats & Treats says
March 25, 2013 at 7:29 amThey look terrific Lauren and I’m sure you do too even though you might to feel it right now 🙂
Kim @ Soliloquy Of Food & Such says
March 25, 2013 at 8:14 amI’m always looking for a good egg substitute, my hubs is allergic to them. So, your hot messiness helped me!! Thanks :0)
[email protected] ThousandStoryKitchen says
March 25, 2013 at 9:00 amThank goodness I’m not the only one who can’t make it through a shopping list- of course, I’m not pregnant, so I have no excuse. It happens to me all the time! These doughnuts look loverly and delightful and just might end up on my easter breakfast table- YUMMY!
Shannon says
March 25, 2013 at 9:26 amWhere did you get your donut pan, it’s awesome. Also, thanks for forgetting the eggs because I am on a hunt to find yummy eggless recipes as it turns out my 2 year old is allergic. Hang in there, just wait ’til you have a cute bub to love on!
Carla @ Carla's Confections says
March 25, 2013 at 1:51 pmAny excuse to have cake for breakfast! Yes!
Nutmeg Nanny says
March 25, 2013 at 7:18 pmYum, I love carrot cake and cream cheese, even better in doughnut form 🙂
Karly says
March 25, 2013 at 7:23 pmI forget to buy razor refills on purpose so that I can have an excuse for being all prickly. I don’t think my husband even notices when I shave anymore. I mean, we’ve been married 13 years. It’s not like he can get snippy about hairy legs now, can he? (Say no.)
Love these donuts. I currently have 8 million eggs in my fridge, because I keep forgetting that I already purchased some for Easter egg dying. We should really just live next door to each other. I’ll keep you in eggs, you keep me in donuts, and our husbands can commiserate about our hairy legs.
Megan {Country Cleaver} says
March 25, 2013 at 7:39 pmCan you have pregnancy-brain when you’re not pregnant? Cause this happens to me all the time and I get the eye roll of the century every time I come back and have to go right back to the store the next day. Hopeless.
Also – these. I just want to dip these donuts into the frosting like a spoon. Killin’ me!!
Mimi @ Culinary Couture says
March 25, 2013 at 7:43 pmLol I would have just sat there and cried when I realized I had no eggs. I may or may not have done it before.
Kiran @ KiranTarun.com says
March 25, 2013 at 8:22 pmEggless carrot cake doughnuts?!? You are awesome!!
ps: I am a forgetful girl these days!! Argh!!
Bridget says
March 26, 2013 at 7:41 amKeep the eggless recipes coming! My sister has an intolerance to eggs and carrot cake is her favoirte. I can’t wait to make this for her.
jenna says
March 26, 2013 at 3:51 pmYUM! these look amazing! i love carrot cake and the fact that they are eggless makes them that much better.
The Male Baker says
April 8, 2013 at 8:24 pmI love doughnuts. I love carrot cake. What a perfect combination!
Sara says
February 1, 2014 at 7:04 pmCan you make these in muffin or mini muffin tins? I don’t have a donut pan and would prefer bite sized rather than cake.
Lauren says
February 2, 2014 at 9:29 pmYes! Either should work just fine!