Preheat the oven to 350°F, lightly grease a donut pan.
Combine all the dry ingredients together. Combine the wet ingredients together. Add the wet ingredients to the dry ingredients, and thoroughly mix together.
Dough consistency should be similar to a cookie dough consistency but a little wetter. Add the batter to a plastic baggie and cut one of the bottom corners off (about an inch wide).
Squeeze the batter out of the baggie into your donut pan. There is enough batter for 6 donuts. If need be, mould and reshape the donut batter in the pan- I didn't find I needed to do this though.
Bake in the oven for 19 minutes, or until golden brown on top.
Remove from the oven and let cool for 5 minutes. Then flip the donuts over and let the other side cool for 5 minutes.
While donuts are cooling, make the icing. Add all the ingredients to a Kitchen Aid Mixer or a bowl and use a handheld mixer. Mix until smooth.
Take the donuts and dip them in the icing face down. Then remove, and top with pecans.
After one day covered on the countertop, store in a sealed container in the fridge.