Preheat the oven to 350 ?F (175 ?C) and toast the pecans on a rimmed baking sheet for 3 minutes. Stir and bake for an additional 3-6 minutes until fragrant. Cool and chop.

Lightly grease a donut pan and set aside.

In a medium mixing bowl, combine the flour, baking powder, cinnamon, ginger, salt, and nutmeg until well combined.

In a large mixing bowl, mix the granulated sugar, brown sugar, oil, vanilla extract, milk, and eggs until smooth. Stir in the grated carrots.

Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. Fold in the chopped pecans.

Fill each cavity of the donut pan about 3/4 full. Bake for 13 to 15 minutes or until the donuts spring back when pressed. Transfer to a cooling rack.

For the frosting, blend the softened butter, cream cheese, 1 cup of powdered sugar, 1 tablespoon of milk, and salt in a large mixing bowl until smooth. Adjust with more powdered sugar or milk as needed for desired consistency.

For piped carrots, divide 1/4 cup of frosting into two small bowls, tint one with orange food coloring and the other with green. Frost the warm donuts with white frosting.

For piped carrots, use separate piping bags for orange and green frostings. Pipe carrots on each donut.

For bunny decoration, cut marshmallows diagonally, dip sticky sides in sanding sugar or berry powder, and place on frosted donuts for ears and tail.