Preheat the oven to 350F. Spray two oven-safe donut pans with nonstick cooking spray and set aside.

Whisk together the dry ingredients: gluten free flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large mixing bowl.

Whisk together the dairy free buttermilk, oil, brown sugar, egg, and vanilla extract in a separate medium-sized bowl, until well blended.

Pour the wet ingredients into the dry ingredients and stir donut batter until combined. Fold in the grated carrots.

Carefully, transfer the fresh made batter into a piping bag or gallon-sized freezer bag with the end snipped off. Squeeze the donut batter into the sprayed donut baking pans.

Bake donuts for 10 to 12 minutes or until you can insert a toothpick in the middle of the donuts and it comes out clean.

Remove the donut pans from the oven and place the doughnut pan on a wire rack to cool for 5 minutes before removing the donuts and letting the baked donuts rest on the wire racks.

In another mixing bowl, beat the dairy free cream cheese and dairy free butter until smooth. Add the powdered sugar, vanilla extract, and dairy free milk. Beat until creamy.

Pipe or spread the frosting over the fresh made donuts. Sprinkle with chopped pecans if using.