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

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

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.

Nutrition Info (per serve)

Kilojoules 520kJ

Calories 123cal

Protein 2g

Total fat 5g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 8g

Dietary fibre 1g

Sodium 50mg

Calcium 30mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.