Baked Carrot Cake Doughnuts

For the carrot cake doughnuts:

Preheat oven to 375 F. Lightly grease an 18-count doughnut pan; set aside.

In a medium sized mixing bowl sift together the flour, ground cinnamon, nutmeg, baking powder, and baking soda; set aside.

In the bowl of your stand mixer cream together the butter, light brown sugar, and salt. Add egg, vanilla, and yogurt; beat until smooth. Stir in pineapple and carrots. Slowly mix the dry ingredients into the wet, until fully combined.

Spoon the mixture into a piping bag or a Ziploc bag with the corner cut off. Pipe batter into prepared pan, filling only 1/2 way up the side of the doughnut cavities. Bake for 10 minutes then remove pan from the oven. Cool doughnuts in the pan for 10 minutes, then invert onto a wire rack.

For the cream cheese frosting:
In the clean bowl of your stand mixer cream together the butter and cream cheese until smooth. Pour in the pineapple juice and powdered sugar; continue to beat until completely blended and smooth.

Frost the doughnuts and top with chopped, toasted walnuts.

For the chopped walnuts:
Add the chopped walnuts to a frying pan. Cook over medium heat, stirring frequently, until toasted and fragrant, about 3 to 5 minutes.

Adapted from Life’s Simple Measures.