Preheat oven to 400 degrees.

In a large bowl whisk together the milk, vinager, cooled melted butter, honey, sugar, egg and vanilla.

Once all of the wet ingredients are combined add in the grated carrot.

Next add the flour, baking powder, cinnamon, ginger and nutmeg and salt.

Grease a donut pan (or make your own) then fill a piping bag or plastic bag with the tip snipped off with the carrot cake batter.

Pipe the batter evenly into the pan, filling each about 2/3 of the way full.

Bake for 10-12 minutes or until golden brown. Allow to cool for 1 minute before turning out the pan to remove donuts. Place donuts on a cooling rack.

Meanwhile prepare the glaze. In a microwavable bowl, melt the butter.

Whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the bowl, add in the vanilla extract and stir until you have a smooth glossy frosting. Set aside.

Toast the coconut over low heat in a skillet until lightly browned then set aside

Once donuts have cooled completely (about 15-20 minutes) dunk each donut in the frosting, then turn in a circle to ensure half the donut is liberally frosted.

Place on a cooling rack and sprinkle with toasted coconut

If storing leftovers, lightly cover if at all.