Instructions

1. Preheat oven to 400 degrees.
2. Coat well a doughnut or muffin pan with cooking spray and reapply for each batch of donuts.
3. In a small sauce pan over medium heat, combine raisins and 1/2 C water, simmer until water is almost gone and raisins are softened.
4. In a large mixing bowl combine flours, sugar, flax seed, baking powder, baking soda, cinnamon, and salt; stir to combine.
5. In a small mixing bowl combine buttermilk, eggs, greek yogurt, oil and carrots; whisk to combine.
6. Make a well in the center or dry ingredients, pour in wet ingredients; gently fold in wet until 80% combined.
7. Add raisins and walnuts; stir to distribute.
8. Do not over stir.
9. Place batter in a gallon ziplock, zip top and snip bottom corner with scissors.
10. Fill each pan 2/3 the way full, piping into each donut form.
11. Bake 8 minutes or until firm to touch.
12. Let rest in pan 2-3 minutes, turn out to cool on rack.
13. Repeat with additional batter.
14. Once cool drizzle with glaze
15. Glaze:
16. Whip butter and cream cheese until smooth.
17. Add 1 C powdered sugar, add zest and juice, add remaining powdered sugar, mix until smooth.
18. Drizzle or spread glaze over cooled donuts.
19. Enjoy!