Carrot Bundt Cake with Orange-Bourbon Glaze Recipe

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.