a delicious ginger and cinnamon spice cake blended with carrots and plump raisins for fiber-filled baked doughnuts that are good enough to eat for breakfast or dessert!
These easy doughnuts are so incredibly delicious and so ridiculously easy to make!
They’re just sweet enough that they could qualify for dessert but not so super sweet that you wouldn’t be able to stomach them first thing in the morning, making them perfect any time of day!
If you happen to prefer something on the sweeter side, you can add a simple powdered sugar glaze which bumps up the sweetness a good amount while allowing you to keep the base recipe the same.
I personally tried them both ways and don’t think you can go wrong no matter what you choose!
I made these with Owen in mind, thinking that it would be just another great sneaky vegetable recipe, but while they were baking the smell of them in the oven was driving me crazy! I obviously had to test them immediately 🙂
The base tastes exactly like a classic spice cake. You don’t even notice the carrots since they’re minced so finely and the raisins just add a sweet chew to the whole thing.
They’re also so light and fluffy you would swear they were made with all-purpose flour. But nope! These babies are loaded with fiber! You’re getting whole grains, fruit and veggies all in one bite. Never thought I could say that about a doughnut!
As I mentioned in my meal prep post this weekend, these are great served straight up or crumbled over yogurt with a little fruit & nut butter!
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whole grain baked carrot raisin spice doughnuts
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 12 doughnuts 1x
- Category: breakfast
Description
a delicious ginger and cinnamon spice cake blended with carrots and plump raisins for fiber-filled baked doughnuts that are good enough to eat for breakfast or dessert!
Ingredients
- 1 cup white whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup plain, whole milk greek or skyr yogurt
- 1/4 cup packed brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 medium carrots, peeled and grated fine
- 1/3 cup raisins
Instructions
- Preheat the oven to 375 degrees F and grease 2 8-section doughnut pans
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl and whisk to combine
- In a separate mixing bowl, combine yogurt, sugar, canola oil, eggs and vanilla extract and use an electric beater to combine
- Add wet ingredients to dry ingredients and stir a few times to incorporate ingredients. When there are a few flour pockets remaining, fold in carrots and raisins. Mix until just combined and carrots & raisins are evenly distributed
- Pour batter into a piping bag then pipe into the prepared doughnut pans (*see note #1)
- Bake for 10-12 minutes or until doughnuts spring back to the touch
Notes
- You don’t have to do this step if you don’t want, I just find it easier to control where the batter is going.
- These doughnuts are not super sweet. I purposely kept the sugar minimal so that I could give them to Owen as a breakfast option. If you want a sweeter doughnut, add a simple powdered sugar glaze (just 1 cup powdered sugar with a few tablespoons milk combined together with a spoon)
- Mini Muffin Variety: If you don’t have a doughnut pan, you can make these in a muffin pan instead. Line a mini muffin pan with paper liners or spray with cooking spray. Place about 1-2 tbsp. batter into each well. Cook for 10-12 minutes or until a toothpick inserted in the middle comes out clean or with just a few wet crumbs.
Keywords: doughnuts, donuts, carrots, raisins, whole grain
LOOKING FOR A CHOCOLATE DOUGHNUT RECIPE? TRY THESE BAKED CHOCOLATE GLAZED DOUGHNUTS!
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