Brett Profitt Recipe ⇝ Carrot Bundt® Cake with Orange-Bourbon Glaze

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

Cooking 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

• calories452.1
• carbohydrateContent64.9 g
• cholesterolContent72.2 mg
• fatContent19.4 g
• fiberContent2.1 g
• proteinContent4.7 g
• saturatedFatContent5.1 g
• sodiumContent435.6 mg
• sugarContent46.2 g