2 cups All Purpose Flour
2/3 cup Brown Sugar
1 tablespoon Baking Powder
¼ teaspoon Salt
1 ½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Allspice
5 tablespoons Unsalted Butter, Melted and Cooled
1 cup Milk
2 teaspoons Pure Vanilla Extract
1 ½ cups Shredded Carrots
Cream Cheese Frosting
8 ounces (1 package) Cream Cheese, Softened
4 tablespoons (1/4 cup, ½ Stick) Unsalted Butter, at Room Temperature
1 cup Confectioners Sugar
1 teaspoon Pure Vanilla Extract
Shredded Carrots, for Topping
Chopped Walnuts, for Topping
To make the donuts, preheat the oven to 350 degrees. Generously grease a donut pan with unsalted butter; set aside until needed.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
In a small bowl beat together, whisk together the melted butter, eggs, milk, and vanilla. Add this mixture to the dry ingredients and stir until fully combined. Using a spatula, fold the carrots.
Transfer the batter to a ziploc bag and cut off a small portion of one of the tips. Pipe the batter into each donut cavity, filling 2/3 of the way up.
Bake the donuts until a toothpick inserted into a donut comes out clean, about 8-10 minutes. Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.
While the donuts are cooling, make the cream cheese frosting. Cream the cream cheese and butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.
Add the vanilla and whisk until the frosting is light and fluffy, about 3 minutes.
Using an offset spatula, frost the top of the donuts. Top with shredded carrots and/or chopped walnuts. Serve and enjoy!
These last up to 5 days in a sealed container.
Donut recipe adapted from A Kitchen Addiction.