Carrot Bundt® Cake with Orange-Bourbon Glaze

Name: Carrot Bundt® Cake with Orange-Bourbon Glaze recipe
Prep time: 20 min
Cook time: 45 min
Yield: 1 Bundt(R) cake
Cuisine: Global
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

by Axelle Bertrand 1 year ago

5 (2)

45 minutes

452.1 kcal

64.9 g carbs

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Description

This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.

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

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 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.
4. 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.
5. 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.

Nutrition Facts

serving: 1 Bundt(R) cake

calories: 452.1 kcal

carbohydrates: 64.9 g

protein: 4.7 g

saturated fat: 5.1 g

cholesterol: 72.2 mg

sodium: 435.6 mg

fiber: 2.1 g

sugar: 46.2 g