Carrot and cinnamon sugar doughnuts
- 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
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)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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.
Doughnuts will keep stored in an airtight container in a cool place for up to two days.
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