Carrot Bundt® Cake with Orange-Bourbon Glaze
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.