For the Carrot Cake Doughnuts:
For the Pineapple Cream Cheese Frosting
For the Carrot Cake Doughnuts
Preheat oven to 375˚F.
Lightly grease the doughnut pan with cooking spray and set it aside.
In a medium-sized mixing bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, and baking soda; set aside.
In your mixer's bowl, cream together the butter, light brown sugar, and salt.
Add the egg, vanilla, and yogurt; beat until smooth.
Set the mixer to low and slowly add in the flour mixture until completely incorporated.
Using a spatula, fold in the pineapple and carrots.
Spoon the mixture into a piping bag or a ziploc bag and pipe the batter into the doughnut pan, filling only 1/2 way up the doughnut cavities.
Bake for 10 minutes.
Remove from oven and let the doughnuts cool in the pan for 10 minutes, then invert them onto a wire rack to continue cooling.
In the meantime prepare the Pineapple Cream Cheese Frosting
In your mixer's bowl, cream together the butter and cream cheese until creamy and smooth.
Pour in the pineapple juice and powdered sugar; continue to beat until completely blended and smooth.
Frost the doughnuts and top them with chopped, toasted walnuts.
To toast the walnuts
Add the chopped walnuts to a frying pan.
Cook over medium heat, stirring frequently, until toasted and fragrant, about 3 to 5 minutes.