Baked Carrot Cake Donut Holes with Cream Cheese Buttercream

Bite into these Baked Carrot Cake Donut Holes filled with Cream Cheese Buttercream. The Easter Bunny in you won’t be disappointed.

A classic Carrot Cake recipe with a twist. Make them for breakfast, brunch or even a late afternoon snack, your friends and family will love these. Not only do these Baked Carrot Cake Donut Holes taste like your traditional carrot cake, they are bite sized, full of flavor. Made with grated carrots and then filled with a delicious cream cheese buttercream, they are perfectly delightful.

I love Carrot Cake, especially in the spring not just at Easter. And while I would love to eat a piece every day, there is no way I have the time or energy. And well the truth be told, I could still make one everyday but then that means I would eat it. I wouldn’t be able to get rid of it quick enough because I would probably devour ½ the cake as soon as it is frosted. So these little bites of heaven are just enough to fill my craving and I have less guilt than eating an entire cake.

What was great about these, they also store wonderfully in the fridge. I made them, we each at one then I stuck them in fridge until the next morning when we all had two.

Easter morning will never be the same and the Easter bunny will be delighted to see these in his Easter Basket. Enjoy these Baked Carrot Cake Donut Holes, Happy Spring!
XOXO San

How do you make Baked Carrot Cake Donut Holes?

Preheat oven to 350°. Lightly spray donut pan with non-stick cooking spray. If you don’t have a donut hole pan, use a mini-muffin pan instead.

In a medium bowl, stir together flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until combined.

In a large mixing bowl beat together butter, eggs, milk, and vanilla extract. Stir in dry ingredients and mix until well combined. Stir in shredded carrots until well incorporated.

Pour batter into a pastry bag or a Ziploc bag with a corner cut off.

Fill donut pan a little over 1/2 full.

Bake for 8-10 minutes.

Cool donuts in pan for 2-3 minutes, then remove to wire rack to completely cool.

Cream Cheese Buttercream
Using an electric mixer, beat butter and cream cheese until light and creamy, mix in vanilla extract. Beating on low, gradually add in the 2 cups confectioners’ sugar until well combined. Once combined, beat on high for 1 to 2 minutes. Then transfer frosting to a Ziploc or piping bag with a small round tip, really any tip will do, set aside.

Melt chocolate wafers as directed on the packaging.

Fill cooled donut holes with Cream Cheese Buttercream from the top. Don’t fill from the side or the bottom, you want to do the top. Once the donut is filled dip the top into melted white chocolate wafers. Then will seal the frosting into the donut hole.

Serve immediately or within the hour or store in the refrigerator until ready to eat.

If you love carrot cake, be sure to try these delicious recipes! Carrot Cake with Maple Brown Sugar Buttercream and Candied Pecans, German Chocolate Carrot Cake, and these scrumptious Carrot Cake Snickerdoodles.

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Print Recipe

5 from 6 votes

Baked Carrot Cake Donut Holes with Cream Cheese Buttercream

Bite into these Baked Carrot Cake Donut Holes filled with Cream Cheese Buttercream. The Easter Bunny in you won’t be disappointed.

Prep Time28 minutes mins

Cook Time12 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: carrot cake donut holes, carrot cake donuts

Servings: 60 donut holes

Calories: 83kcal

Author: Sandra

Ingredients

Carrot Cake Donut Holes

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1/3 cup sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 cup butter melted and cooled
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots

Filling

• 1/2 cup butter
• 4 ounces chilled cream cheese
• 1 1/2 teaspoons clear vanilla extract
• 2 1/4 cups powdered sugar

Topping

• 1 cup white chocolate melting wafers

Instructions

• Preheat oven to 350°F. Lightly spray donut pan with non-stick cooking spray. If you don’t have a donut hole pan, you can use a mini-muffin pan instead.
• In a medium bowl, stir together flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until combined.
• In a large mixing bowl beat together butter, eggs, milk, and vanilla extract. Stir in dry ingredients and mix until well combined. Stir in shredded carrots until well incorporated.
• Fill donut hole pan or mini cupcake pan just a little over 1/2 full.
• Bake for 8-10 minutes.
• Cool donuts in pan for 2-3 minutes, then remove to wire rack to let completely cool.

Filling and Topping

• Using an electric mixer, beat butter and cream cheese until light and creamy, mix in vanilla extract. Beating on low, gradually add in the 2 cups confectioners’ sugar until well combined. Once combined, beat on high for 1 to 2 minutes. Then transfer frosting to a Ziploc or piping bag with a small round tip, really any tip will do.
• Fill cooled donut holes with Cream Cheese Buttercream from the top. Don’t fill from the side or the bottom, you want to do the top. Chill to set the filling while preparing the topping.
• Melt chocolate wafers as directed on the packaging. Once the filling is set, dip the top into melted white chocolate wafers. This will seal the frosting into the donut hole. Sprinkle with cinnamon if desired.
• Serve immediately or store in the refrigerator until ready to eat.

Notes

Donut recipe from A Kitchen Addiction

Nutrition

Serving: 1donut hole | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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