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.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).

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

  • 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.

  • 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.

  • 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.

Be sure to get only the very surface of the orange rind and not the bitter white part beneath when zesting.

If the cake doesn't come out of the pan, place pan right-side up in a 200 degrees F (93 degrees C) oven for 3 to 5 minutes and try to remove again.

For a thicker glaze, add extra powdered sugar.

Nutrition Facts

452 calories; protein 4.7g; carbohydrates 64.9g; fat 19.4g; cholesterol 72.2mg; sodium 435.6mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/16/2020
We loved it! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/16/2020
We loved it! Read More
Rating: 5 stars
05/12/2020
Excellent carrot cake. Will definitely make it again. Read More