Mini Carrot Cake Donut Holes with Cream Cheese Dip

Ingredients:

For the donut holes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots
• 1/4 cup milk

For the cream cheese dip:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for desired consistency)

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until well combined.
4. Stir in the grated carrots and milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
7. For the cream cheese dip, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Add milk as needed to achieve the desired consistency.
8. Serve the donut holes with the cream cheese dip.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 150 kcal | Servings: 24 donut holes