INGREDIENTS
1 1/4 cups
shredded carrot, packed
1 1/4 cups
buttermilk (No substitutes)
1 cup
Gluten Free Bisquick
1/2 cup
vanilla yogurt
1 tbsp
brown sugar
2 tsp
cinnamon
2 tsp
vanilla extract
1 tsp
baking powder
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
salt
1
egg
oil for frying (I prefer coconut oil, but canola oil works well too)