Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• 2 cups white sugar
• 4 large eggs
• ¾ cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups lightly packed shredded carrots, drained of excess water
• Glaze:
• 4 tablespoons unsalted butter
• 1 tablespoon orange juice
• ½ large orange, finely zested
• 1 ounce bourbon whiskey, or more to taste
• 1 cup powdered sugar

Step 1

Lightly heat your oven to 350°F (175°C) and prepare a 10-inch Bundt pan by greasing and flouring it well. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger. In another larger bowl, beat the sugar, eggs, oil, and vanilla until the mixture lightens a bit. Stir in the grated carrots until they’re fully coated. Then gently fold the dry ingredients into the wet mixture using a spatula or large spoon—don’t overmix, it’s okay if there are a few small lumps. Pour the batter into your prepared pan.

Step 2

Pop the cake in the oven and bake for about 40 to 50 minutes, or until a knife poked into the center comes out mostly clean. Once it’s done, set the pan on a rack and let it cool upright for 15 minutes. Then flip it onto a plate and let the cake cool completely.

Step 3

While the cake cools, make the glaze by whisking together butter, orange juice, orange zest, and bourbon in a small saucepan over medium heat. Bring it to a boil and let it bubble for about a minute to blend the flavors. Take the pan off the heat, then gradually whisk in powdered sugar until the glaze is smooth and reaches the thickness you like.

Step 4

Finally, drizzle the glaze generously over the cooled cake and enjoy!