Delicious carrot cake doughnuts topped with a creamy icing. We dare you to stop at one!
Preheat oven to 350°F. Lightly grease 2 x 10 (1 ⁄3 cup capacity) donut baking pans. Sift flour, baking soda, cinnamon, nutmeg, and salt into a medium bowl. Place brown sugar and oil into a large mixing bowl; use an electric mixer to combine. Add yogurt and beat well. Add eggs one at a time, beating well after each addition. Add vanilla extract. Mix in the sifted flour mix using a wooden spoon. Add carrots and stir until just combined. Spoon into prepared donut pans. Bake in preheated oven for 10–12 minutes or until a skewer inserted into a donut comes out clean. Remove from oven and turn out onto wire racks. Allow to cool completely. For icing, place cream cheese to a large mixing bowl. Beat until smooth using an electric mixer. Gradually add icing sugar and beat until well combined. Stir in the lemon juice. Divide icing into thirds, and spoon into three separate bowls. Use food coloring to tint one icing pink and another apricot, leaving the remaining icing white. Spread donuts with icing, sprinkle with sanding sugar, and decorate with violets.