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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 452 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 large eggs
• ¾ cup vegetable oil
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter
• 1 tablespoon orange juice
• 1 cup powdered sugar
• 3 cups lightly packed shredded carrots, drained of excess water
• ½ large orange, finely zested
• 1 ounce bourbon whiskey, or more to taste

Recipe Instructions

Step 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®).

Step 2

Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.

Step 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.

Step 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.

Step 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.