Medium Caribbean Dessert

Carrot Bundt Cake with Orange-Bourbon Glaze

Name: Carrot Bundt Cake with Orange-Bourbon Glaze
Prep time: 24 min
Cook time: 37 min
Total time: 61 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 2 teaspoons baking powder; 0.5 teaspoons salt; 0.25 teaspoons ground allspice; 0.25 teaspoons ground ginger; 2 cups white sugar; 4 large eggs; 0.75 cups vegetable oil; 2 teaspoons vanilla extract; 3 cups lightly packed shredded carrots , drained of excess water

Total Time

1h 1m

24m prep · 37m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This carrot Bundt cake with orange-bourbon glaze recipe 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 it with coarsely grated orange zest.

Ingredients

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
0.5 teaspoons salt
0.25 teaspoons ground allspice
0.25 teaspoons ground ginger
2 cups white sugar
4 large eggs
0.75 cups vegetable oil
2 teaspoons vanilla extract
3 cups lightly packed shredded carrots , drained of excess water

Instructions

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; stir to coat. Fold in flour mixture 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 center comes out mostly clean, 40 to 50 minutes. Cool in the pan on a wire rack, right-side up, for 15 minutes. Invert pan onto a plate and gently tap pan to remove cake. Cool completely.
5

While cake is cooling, whisk butter, bourbon, orange juice, and orange zest together in a small saucepan over medium heat; bring to a boil. Boil about 1 minute. Off heat, add confectioners' sugar, a little at a time, whisking until smooth before adding more and until glaze reaches desired consistency. Liberally spoon glaze over mostly cooled cake.