Carrot Bundt® Cake with Orange-Bourbon Glaze

Name: Carrot Bundt® Cake with Orange-Bourbon Glaze
Total time: 80
Yield: 12
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

Recipe by Brett Profitt from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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2 teaspoons baking powder
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½ teaspoon salt
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¼ teaspoon ground allspice
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¼ teaspoon ground ginger
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2 cups white sugar
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4 large eggs

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¾ cup vegetable oil
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2 teaspoons vanilla extract
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3 cups lightly packed shredded carrots, drained of excess water
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4 tablespoons unsalted butter
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1 tablespoon orange juice
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½ large orange, finely zested
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1 ounce bourbon whiskey, or more to taste
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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.