Moist Carrot Cake Donuts are topped with a creamy cream cheese frosting and sprinkled with brandy candied walnuts to make the perfect breakfast, brunch, or even dessert! Made quick and easy with a donut baking pan in less than 30 minutes.
In a small bowl, soak raisins in brandy for at least for an hour. Set aside. **If don't want to use liquor in the recipe, just skip this step and add the raisins to the flour mixture below**
In a large bowl, mix together flour, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg. Set aside.
In a small bowl, beat eggs. Add brown sugar, yogurt, oil, vanilla, and carrots; mix well. Add egg mixture to the flour mixture and mix until thoroughly combined. Drain raisins, reserving brandy liquid. Fold raisins into the donut mixture.
Preheat oven to 350F/176C. Lightly grease a 12 cup donut pan and spoon mixture into each cup. Bake for 15 minutes. Let donuts cool for 1 minute in the pan, then remove to a cooling rack. Allow to cool, then top with the cream cheese frosting and brandy candied walnuts.
FOR THE CREAM CHEESE FROSTING:
Beat together cream cheese and butter until fully incorporated. Add powdered sugar, milk, and vanilla. Set aside.
FOR THE BRANDY CANDIED WALNUTS:
In a small saucepan, stir together brown sugar and brandy (or water) over low heat until sugar has melted. Add cinnamon and walnuts, stir well, then spread out over parchment paper to dry (about 20 minutes).
Frosted donuts should be eaten the same day as baked
Unfrosted donuts can be keep in an airtight container at room temperature for 1-2 days
For non-liquor option: skip the step of soaking the raisins and substitute water for brandy in the glazed walnuts