Carrot Bundt® Cake Finished with Orange-Bourbon Glaze

Ingredients 0/18

Step 1

Gently heat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to make sure the cake doesn’t stick. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger.

Step 2

In another bowl, beat the sugar, eggs, oil, and vanilla until the mixture lightens up a bit. Stir in the grated carrots so they’re well coated. Then, gently fold in the dry ingredients using a spatula or large spoon—try not to overmix; it’s okay if there are a few small lumps.

Step 3

Pour the batter into your prepared pan and pop it in the oven. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out mostly clean. Once it’s done, set the pan on a rack and let it cool for 15 minutes. After that, carefully flip the pan onto a plate to release the cake, and let it cool completely.

Step 4

While the cake is cooling, make the glaze by whisking butter, orange juice, orange zest, and bourbon in a small saucepan over medium heat. Bring it to a boil and let it bubble for about a minute to blend the flavors. Take it off the heat, then gradually whisk in powdered sugar until the glaze is smooth and reaches the thickness you like.

Step 5

Once the cake has cooled down, drizzle the glaze generously over the top and enjoy!