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.
Gallery
Recipe Summary
Ingredients
Directions
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.