In a medium bowl, whisk together milk, egg and vanilla.
Add in coconut oil and sugar and whisk.
In another bowl, combine all dry ingredients and whisk to combine well.
Stir in dry ingredients into wet and then fold in shredded carrot. (you can add raisins or nuts at this time as well if desired.)
Pour evenly into a donut baking pan that has been greased with coconut or desired oil.
Bake for 15-17 minutes or until you can put toothpick in center and it comes out clean.
While donuts are cooling, whisk together glaze ingredients.
Using an icing bag or a plastic bag with a slit cut into the end, drizzle each donut with desired amount. Top with chopped nuts, shredded coconut or even extra shredded carrot.
Store in an airtight container for up to about 5 days or freeze if desired.
To make coconut butter, add about 1 ½ c shredded unsweetened coconut into a food processor. Allow to process for long periods of time, scraping down the sides when needed until smooth and creamy. This typically takes about 10 minutes or so for me.