Preheat your oven to 350 degrees and grease a donut pan liberally with melted coconut oil.
In a medium bowl, beat your eggs and then add the rest of the wet ingredients and whisk well. Stir in carrots. Set aside
Combine dry ingredients in a large bowl and whisk to mix well. Stir in raisins and walnuts, if using.
Add wet ingredients to dry and stir until combined. Batter will be thick.
Spoon batter into donut pan. I filled mine pretty full.
Bake for 18-20 minutes if using a large donut pan (6 donuts) or 11-13 minutes if using a mini donut pan (12 donuts). A toothpick inserted in the donut should come out clean.
Allow to cool for 10-15 minutes in the donut pans and then run a knife around the edges of each donut and tap pan on your counter top to loosen.
Let donuts finish cooling on a rack while you make the glaze.
For the Glaze:
Microwave your coconut butter and coconut oil for a few seconds to melt. Whisk in maple syrup and coconut milk. If glaze is still too thick, microwave for a few more seconds until it is thin enough to frost. For a thicker glaze, refrigerate the mixture.
Frost cooled donuts with glaze and decorate with toppings of choice. Store uneaten donuts in a covered container in the fridge or at room temperature. They should keep at least 2-3 days.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-carrot-cake-donuts/