Fauxnuts? Im so freaking clever.
I got a doughnut baking pan for Christmas. Obviously proscratination is a b*tch, hence the reason I finally got around to using it today. I saw a recipe online which had a doughnut pan disclaimer, stating that if you are expecting the texture of a delicious fried doughnut, beware.
I heeded the warning, and therefore wasn’t let down when my carrot cake doughnuts tasted like… carrot cake in the SHAPE of a doughnut.
Actually these little guys are damn good. I’ve already eaten half of them while I’m typing this.
I suspect (like most other cakey, grain-free treats) that these doughnuts will get better as time progresses. Yay leftovers!
Hopefully I can refrain from eating them all tonight.
Easter reminds me of bunnies. Bunnies remind me of carrots. Carrots remind me of carrot cake (my all-time favorite cake.)
I love cream cheese icing too much to substitute it for a paleo-friendly icing, but there are definitely some recipes floating around the web if you’re interested. Juli from Paleomg.com has a nut-free, paleo carrot cake recipe for doughnuts. I swear, anytime I go to pat myself on the back for being a unique little butterfly, I look on her genius site and realize she’s done it before. #storyofmylife
I did notice a lot of “Paleo’ carrot cakes… with cream cheese icing? I thought that was pretty cray cray. Hey I’m not trying to be the Paleo Police, but stop getting my hopes up when I click on a paleo recipe and find ‘8 oz cream cheese’ on the recipe list! Super lame.
Also: if you put raisons in carrot cake, then you are repulsive and I’m banishing you from this site. BLEGH. Way to ruin a perfectly good piece-o-cake. Not here, buddy. [Whew! SOMEBODY has issues with raisins...]