Preheat the oven to 350 degrees F. Spray donut pan with cooking spray.
In a medium bowl, mix the dry ingredients (almond flour through nutmeg). Set aside.
In a large bowl, whisk together eggs, coconut oil, honey, and vanilla.
Fold the dry ingredients into the wet ingredients until just combined. Then gently fold in grated carrots and walnuts.
Place batter into a large ziplock bag (or piping bag). Trim off one of the corners and pipe batter into the donut tins.
Bake in the oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Let donuts cool for 5 minutes in the pan and then remove to a wire rack to let the donuts cool completely. (Don’t frost until completely cool or frosting will slide right off!)
For the cream cheese frosting: Using an electric mixer, mix frosting ingredients until thoroughly combined. If too thick add more almond milk, until you reach desired consistency.
Spread frosting evenly over donuts.
