Preheat the oven to 350 degrees F. Generously grease a donut pan and set aside until needed.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice.

In a separate small bowl, whisk together the melted butter, eggs, milk, and vanilla.

Add this mixture to the dry ingredients and stir until fully combined.

Fold in the shredded carrots.

Transfer the batter to a zip lock bag and cut off a tip. Pipe the batter into each donut cavity, filling 2/3 of the way up.

Bake the donuts for 8-10 minutes. Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to completely cool.

To make the cream cheese frosting, mix the cream cheese and butter in the bowl of a stand up mixer fitted with the paddle attachment until light and fluffy (about 5 minutes).

Add the confectioner’s sugar and mix (gradually increasing speed) until the sugar is fully incorporated.

Add the vanilla and whisk until the frosting is light and fluffy, about 3 minutes.

Frost the top of the donuts, and garnish with carrots and chopped nuts.