Carrot Bundt Cake with Orange-Bourbon Glaze
Description
This carrot Bundt cake with orange-bourbon glaze recipe has all the spice and texture of a traditional carrot cake, but with an orange-bourbon glaze.
Ingredients
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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground allspice
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1/4 teaspoon ground ginger
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2 cups white sugar
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4 large eggs
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3/4 cup vegetable oil
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2 teaspoons vanilla extract
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3 cups lightly packed shredded carrots, drained of excess water
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4 tablespoons unsalted butter
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1 ounce bourbon whiskey, or more to taste
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1 tablespoon orange juice
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1/2 large orange, finely zested
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1 cup powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt).
2
Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
3
Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots; stir to coat. Fold in flour mixture 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.
4
Bake in the preheated oven until a knife inserted into center comes out mostly clean, 40 to 50 minutes. Cool in the pan on a wire rack, right-side up, for 15 minutes. Invert pan onto a plate and gently tap pan to remove cake. Cool completely.
5
While cake is cooling, whisk butter, bourbon, orange juice, and orange zest together in a small saucepan over medium heat; bring to a boil. Boil about 1 minute. Off heat, add confectioners' sugar, a little at a time, whisking until smooth before adding more and until glaze reaches desired consistency. Liberally spoon glaze over mostly cooled cake.