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Carrot Cake Bunny Heart Donuts Recipe

Baked Carrot Cake Donuts recipe

Carrot Cake Bunny Heart Donuts are a fun and festive Easter treat that combines the warm, spiced flavors of carrot cake with the playful charm of bunny-themed desserts.
These baked donuts are heart-shaped, dipped in a sweet vanilla glaze, and decorated with adorable white chocolate bunny ears and colorful Easter sprinkles.
Perfect for spring parties, Easter brunch, or baking with kids, these easy-to-make donuts are light, fluffy, and full of flavor.
Enjoy this creative twist on classic carrot cake and bring a touch of whimsy to your dessert table!
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Prep Time 18 minutes
Cook Time 20 minutes
Course Brunch
Cuisine American
Servings 18 Donuts

Ingredients
  

  • 1 Box of Carrot Cake Mix
  • 3 Eggs
  • Oil
  • Water
  • 2 Ounces White Melting Chocolate
  • 1 1/2 Cups Powdered Sugar
  • 1 1/2 Tablespoons Heavy Whipping cream
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • Easter Sprinkle Mix https://a.co/d/0QMmNkM

Instructions
 

  • Preheat oven to 350°F (180°C). Grease a heart-shaped donut pan with baking spray.
  • Mix the batter: Combine carrot cake mix, eggs, oil, and water until smooth.
  • Fill pan: Pour batter into donut pan, filling 1/3 full.
  • Bake for 10-12 minutes, checking with a toothpick for doneness.
  • Melt white chocolate, pipe 2-inch ovals on parchment paper for bunny ears, and let dry.
  • Mix powdered sugar, salt, heavy whipping cream, and vanilla to make the glaze.
  • Dip donuts in glaze, add bunny ears, and sprinkle with Easter mix.
  • Serve & enjoy!

Notes

  1. The times in this recipe are based off having 2 donut pans. If you only have one the times will double.
  2. If the bunny ears are too difficult to stick in the donuts, try creating a tiny hole in the donuts using a toothpick 1st.
  3. These bunnies can be stored in air tight container in a cool dry place for 2 days and in the refrigerator for 3-4 days.
  4. I only used half the batter for this recipe. You can use the whole bag to get double the amount or freeze the left over batter in a freezer safe ziplock bag for up to a month.
  5. If you would like scream cheese icing, only use a 1/2 teaspoon of vanilla extract and a 1/2 teaspoon of cream cheese emulsion.