Carrot Cake Doughnuts with Cream Cheese Frosting

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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!

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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!

servings 8 doughnuts

Prep Time 40 mins

Cook Time 10 mins

Total Time 50 mins

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 carrot

for the frosting:

• ▢ 2 tablespoons butter softened
• ▢ 3 oz. cream cheese softened
• ▢ 1/3 cup powdered sugar
• ▢ 1/2 teaspoon vanilla

Instructions

• Preheat oven to 350 degrees. Spray doughnut pan with nonstick cooking spray and set aside.
• 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.
• For frosting, whip butter, cream cheese, powdered sugar and vanilla together until smooth.
• Once doughnuts are cool, frost with cream cheese frosting. Serve.

Nutrition

Calories: 235kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2037IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Doughnuts