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!
- 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
- 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
- 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