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. 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. 2 Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
3. 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. 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. 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.

Nutrition per serving