Bundt® Carrot Cake Topped 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

Heat your oven to 350°F (175°C) and greasing a 10-inch Bundt pan really well, then dust it with flour to keep the cake from sticking. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger. In another bowl, beat the sugar, eggs, oil, and vanilla until the color lightens a bit. Stir in the grated carrots, making sure they’re evenly coated. Gently fold the dry ingredients into the wet mixture using a spatula or spoon—don’t overmix, it’s okay if there are a few lumps. Pour the batter into your prepared pan and pop it in the oven. It should bake for about 40 to 50 minutes, or until a knife inserted in the center comes out mostly clean. When it’s done, set the pan on a rack and let it cool for 15 minutes before flipping it out onto a plate to cool completely.

Step 2

While the cake cools, make the glaze by whisking butter, orange juice, orange zest, and bourbon in a small saucepan over medium heat. Let it come to a boil and simmer for about a minute to blend the flavors. Take it off the heat and gradually whisk in powdered sugar until the glaze is smooth and the thickness you like. Drizzle the glaze generously over the cooled cake and enjoy!