Carrot and cinnamon sugar doughnuts

Instructions

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.