Carrot Bundt® Cake with Orange-Bourbon Glaze recipe
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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 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
Nutrition Info
- 452.1 caloriescarbohydrate: 64.9 gcholesterol: 72.2 mgfat: 19.4 gfiber: 2.1 gprotein: 4.7 gsaturatedFat: 5.1 gservingSize: -sodium: 435.6 mgsugar: 46.2 gtransFat: : -unsaturatedFat: : -
Directions Carrot Bundt® Cake with Orange-Bourbon Glaze
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps, don't use a hand mixer. Pour batter into the prepared pan.
Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.