• 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 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.

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. This will seal the frosting into the donut hole.
• Serve immediately or store in the refrigerator until ready to eat.