Preheat the oven to 425 F. Spray two donut pans with cooking spray. Set aside.
In a large bowl, cream together the sugars and the oil. Add in the Greek yogurt, eggs and vanilla, mixing well. Add in the shredded carrot and mix just until combined.
In a medium bowl, combine the gluten-free-bread flour blend, psyllium husk powder, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Mix well.
Add the dry ingredients to the wet ingredients, mixing well. Fold in the ½ cup chopped pecans.
Transfer the batter to a large plastic bag. Snip off a corner and evenly pipe the better into the donut pans.
Bake the donuts at 425 F for 5 minutes, then lower the temperature to 350 F and bake for another 7 minutes, or until a toothpick comes out clean.
Remove from the oven and transfer the donuts to a cooking rack.
To make the icing
In a medium bowl, beat the softened butter and cream cheese. Add in the vanilla, then the powdered sugar and beat until smooth. Add in the milk, 1 Tbsp. at a time, until the cream cheese icing is thin enough to spread easily.
Once the donuts are cool, spread the tops of the donuts with a dab of icing then sprinkle with the toasted pecans. Repeat with remaining donuts.
Serve and enjoy!
To easily portion these donuts, snip a hole in a plastic bag and portion the batter out.
These donuts can be on you table in under 45 minutes.
Easily toast pecans in the microwave - just be sure to watch them as they can burn easily.