Carrot and cinnamon sugar doughnuts

These carrot and cinnamon doughnuts are a simple sweet treat with a gluten free option.

Serves: 12

Time to make: 35 mins

Ingredients

More weights & measures

1 cup self-raising flour
3 teaspoons cinnamon
1 teaspoon nutmeg
¹/³ cup brown sugarlight brown cane sugarX
¹/³ cup skim milk
¼ cup canola oil
1 egg
1 cup grated carrot
2 tablespoons castor sugar

Instructions

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1 Preheat oven to 180ºC. Lightly spray a non-stick doughnut tin.

2 Into a large bowl sift flour, one teaspoon cinnamon and nutmeg. Add brown sugar and stir.

3 In a jug, whisk to combine milk, oil and egg. Add the wet ingredients to the dry ingredients and combine. Add carrot and stir through.

4 Into prepared doughnut tin holes, spoon mixture to halfway. Bake for 10–12 minutes.

5 Meanwhile, on a plate, combine castor sugar and remaining cinnamon. Invert doughnuts from tin and sprinkle them, while hot, with remaining cinnamon sugar, to coat.

Variations

Make it vegan: Substitute egg with Orgran No Egg™ Egg Replacer. Use almond or rice milk instead of dairy milk.

Make it gluten free: Use gluten-free flour and check spices are gluten free.

Make it low FODMAP: Swap flour for gluten-free self-raising flour and trim milk for lactose-free milk.

HFG tip

Doughnuts will keep stored in an airtight container in a cool place for up to two days.

Nutrition Info (per serve)

Calories 123 cal

Kilojoules 520 kJ

Protein 2 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2019

One comment on Carrot and cinnamon sugar doughnuts

Sarah Proctor January 23, 2022 at 3:18 pm #

I had a bunch of carrots to use up and came across this recipe. They taste delicious!
I would probably half (or even quarter) the amount of cinnamon sugar though, I had so much left over.

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