Rum Spiked Carrot Cake Doughnuts

As an adult, I haven’t been very big on celebrating Easter. Somehow taking your picture with a man inside of a terrifying bunny suit and searching for plastic eggs outside just doesn’t really have the same allure it did when I was five. Instead I’ve found a very adult way to enjoy this holiday… Spiked carrot cake doughnuts! I decided to make them with whole wheat flour and bake instead of fry them, which helps keep these a lot healthier than traditional doughnuts. I also topped them all off with a spiked cream cheese frosting! The cinnamon and vanilla notes in Sailor Jerry Rum really help bring out that rich carrot cake flavor that you know and love!

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Recipe slightly adapted from A Kitchen Addiction

(makes 18 doughnuts)

Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup light brown sugar

2 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

¼ cup unsalted butter, melted

1 cup milk

2 eggs

3 tsp Sailor Jerry Rum

1 cup shredded carrots (about 1-2 large carrots)

Cream Cheese Frosting:

4oz light cream cheese

2 Tbs unsalted butter, softened

½ cup powdered sugar

1 tsp Sailor Jerry Rum

Pinch of salt

Sprinkles or shredded carrot to decorate (optional)

Preheat oven to 350 degrees F (176 degrees C) and lightly grease a doughnut pan.

I used the Wilton Nonstick 6-Cavity Donut Pan

(1.) In a large bowl, whisk together flours, brown sugar, baking powder, cinnamon, nutmeg, and salt. (2.) In a separate small bowl, whisk together butter, milk, eggs, and Sailor Jerry Rum. (3.) Slowly add to dry ingredients and stir until just combined. (4.) Fold in shredded carrots until completely mixed.

(5. & 6.) Pour batter into a pastry bag or zip-lock bag with the corner tip cut off and fill doughnut cavity about halfway full. I think this part looks a little gross! (7.) Bake for 8-10 minutes. You can check to see if they’re done by pressing a finger into the top of one of the doughnuts. It should spring back if fully baked. Place on a cooling rack for 2-3 minutes. (8.) Flip the pan upside down on the cooling rack to release the doughnuts and let them finish cooling another 5-10 minutes.

While waiting on the doughnuts to cook and cool, prep your frosting.

In a medium sized bowl, cream together cream cheese and butter until smooth. Add powdered sugar, Sailor Jerry Rum, and a pinch of salt. Beat until completely smooth, scraping down the sides of the bowl as needed.

When doughnuts are cooled, use a butter knife or icing spatula to spread frosting on the tops of the doughnuts.

Add sprinkles or shredded carrot and serve!

You can also make these the night before. Cover with wax paper and refrigerate until ready to serve. Just let them come back to room temperature about an hour before serving. If you’re impatient like I am, they’re pretty damned delicious cold too!