This dish is perfect if you enjoy lemon meringue pie.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- 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.
- 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
| Calories | 452 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 436 mg |
| Sugars | 46 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
That orange-bourbon glaze really makes this carrot cake special! I made half a recipe using an 8×8. I read, but didn’t follow, to squeeze out excess liquid from carrots. It sunk in the middle; but hey, my fault. I’ll eat your piece, if it’s a problem for you. Ohhh, I had to change the glaze. I subbed orange marmalade, about 3T, with the 2T butter & 1T bourbon; 1/2c sifted before measuring confec sugar ~ half amounts ~ a dash o’salt. With the sugar in the marmalade, I’d reduce the sugar next time; but it’s yummyyyyy! ‘Additional bourbon next time maybe. The zest caramelizes a bit. Who knew?! ‘Surprised me in a very good way! Thanks, Brett!
We loved it!
Excellent carrot cake. Will definitely make it again.