Carrot Cake Doughnuts with Cream Cheese Frosting

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Eggless Carrot Cake Doughnuts with Cream Cheese Frosting...because I'm pregnant and keep forgetting to buy eggs! From www.laurenslatest.comI 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:

IMG_0154Start by mixing some canola oil together with brown sugar.

IMG_0149Next, stir all your dry ingredients together to incorporate: flour, baking powder, baking soda, salt, cinnamon and nutmeg.

IMG_0140Mix you’re wet ingredients together too! Milk, vanilla and vinegar. The vinegar will help with the whole no egg situation.

IMG_0157Alternate whisking in wet and dry ingredients until everything is incorporated and you have a lovely batter.

IMG_0163Last thing to do is stir in some grated carrot!

IMG_0166Pour 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!

IMG_0176After these are done baking, you can pop them out of their pans and cool completely.

IMG_0181While the doughnuts are cooling, whip some butter, cream cheese, powdered sugar and vanilla together to make a quick cream cheese frosting.

IMG_0215Once 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!

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

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
Polaroid photo of granola bars

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21 Responses
  1. Tieghan

    OK, 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!

  2. Julie @ Julie's Eats & Treats

    They look terrific Lauren and I’m sure you do too even though you might to feel it right now 🙂

  3. Kim @ Soliloquy Of Food & Such

    I’m always looking for a good egg substitute, my hubs is allergic to them. So, your hot messiness helped me!! Thanks :0)

  4. [email protected] ThousandStoryKitchen

    Thank 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!

  5. Shannon

    Where 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!

  6. Karly

    I 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.

  7. Megan {Country Cleaver}

    Can 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!!

  8. Mimi @ Culinary Couture

    Lol I would have just sat there and cried when I realized I had no eggs. I may or may not have done it before.

  9. Bridget

    Keep 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.

  10. Sweet & Spicy White Cheddar Sloppy Joes | Lauren's Latest

    […] also made this recipe in mini cake form for dessert and it turned out amazing…which is kind of a miracle […]

  11. Jamie

    I don’t know if it’s just me lol but I don’t see the instructions to make this into a cake. If you advise that would be great! Love your recipes 🙂

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