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
Glaze
- 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
- 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
Directions
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.
Cook’s Notes:
Be sure to use medium-coarse grated carrots.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 452 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat5g | 26% |
Cholesterol72mg | 24% |
Sodium436mg | 19% |
Total Carbohydrate65g | 24% |
Dietary Fiber2g | 8% |
Total Sugars46g | |
Protein5g | |
Vitamin C7mg | 34% |
Calcium80mg | 6% |
Iron2mg | 8% |
Potassium176mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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