Carrot Cake Donuts With Brandy Candied Walnuts

• FOR THE DONUTS:
• 1/3 cups Raisins
• 1/4 cups Brandy
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 2 Eggs At Room Temperature
• 1/2 cups Brown Sugar, Packed
• 1/2 cups Plain Yogurt
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• 3 Medium Carrots, Grated
• FOR THE CREAM CHEESE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 1 Tablespoon Butter, Softened
• 1/4 cups Powdered Sugar
• 1 Tablespoon Milk Or Half-and-Half
• 1/2 teaspoons Vanilla Extract
• FOR THE BRANDY CANDIED WALNUTS:
• 1-1/2 Tablespoon Brown Sugar
• 1-1/2 teaspoon Reserved Brandy
• 1/4 teaspoons Ground Cinnamon
• 1/4 cups Walnuts, Toasted

1. For the donuts:
2. In a small bowl, soak raisins in brandy for at least for 1 hour. Set aside.
3. In a large bowl, mix together flour, baking powder, cinnamon, baking soda, salt, cloves, and nutmeg. Set aside.
4. In a small bowl, beat eggs. Add brown sugar, yogurt, oil, vanilla, and carrots; mix well. Add egg mixture to
5. flour mixture and mix until thoroughly combined. Drain raisins, reserving brandy liquid. Fold raisins into donut mixture.
6. Preheat oven to 350u0b0F. Lightly grease a 12-cup donut pan and spoon mixture into each cup. Bake for 15 minutes. Let donuts cool for 1 minute in pan, then remove to a cooling rack. Allow to cool for a few mintues and top with cream cheese frosting and brandy candied walnuts.
7. For the cream cheese frosting:
8. Beat together cream cheese and butter until fully incorporated. Add powdered sugar, milk, and vanilla. Set aside.
9. For the brandy candied walnuts:
10. In a small saucepan, stir together brown sugar and brandy over low heat until sugar has melted. Add cinnamon and walnuts, stir well, then spread out over parchment paper to dry (about 20 minutes).

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Taken from tastykitchen.com/recipes/breads/carrot-cake-donuts-with-brandy-candied-walnuts/ (may not work)