Preheat your oven to 375°F (190°C). In a small cup, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to create a “buttermilk” effect.
Using a food processor, grind rolled oats into flour. Combine oat flour, protein powder, coconut flour, cinnamon, nutmeg, ginger, baking powder, and baking soda in a mixing bowl.
In a separate bowl, combine Greek yogurt, egg whites, and the almond milk mixture. Stir until smooth.
Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! The batter should be thick but pourable.
Spray a donut pan well. Divide the batter evenly into 6 wells. Bake for about 15 minutes or until tops are lightly golden brown.
Let the donuts cool in the pan for a few minutes, then transfer to a rack to cool completely before frosting.
For the frosting:
In a bowl, combine softened cream cheese and Greek yogurt.
Add maple syrup, vanilla extract, and a pinch of salt.
Beat with a whisk or hand mixer until smooth and creamy.
Taste and adjust sweetness if needed.
Once the donuts are cool, spread or pipe this delicious frosting over them for the perfect carrot cake donut experience!