THE RECIPE COLLECTION · Dessert

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze

This moist and flavorful cake is packed with tender carrots and warm spices, making it a perfect treat for any occasion. Topped with a zesty orange-bourbon glaze, it’s sure to impress your family and friends.

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TIME1 hr 5 min

SERVINGS4

RATING4.8 / 5

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze

COOKBOOK / 1512

01 / WHAT YOU NEED

Ingredients

Adjust servings4

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 Glaze: 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

02 / HOW TO MAKE IT

Let's cook.

01

Prepare and Mix Batter

Start by heating your oven to 350°F (175°C) and prepare a 10-inch Bundt pan by greasing and flouring it well. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger. In another larger bowl, beat the sugar, eggs, oil, and vanilla until the mixture lightens a bit. Stir in the grated carrots until they’re fully coated. Then gently fold the dry ingredients into the wet mixture using a spatula or large spoon—don’t overmix, it’s okay if there are a few small lumps. Pour the batter into your prepared pan.

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze step 1

02

Bake and Cool Cake

Pop the cake in the oven and bake for about 40 to 50 minutes, or until a knife poked into the center comes out mostly clean. Once it’s done, set the pan on a rack and let it cool upright for 15 minutes. Then flip it onto a plate and let the cake cool completely.

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze step 2

03

Make Orange Bourbon Glaze

While the cake cools, make the glaze by whisking together butter, orange juice, orange zest, and bourbon in a small saucepan over medium heat. Bring it to a boil and let it bubble for about a minute to blend the flavors. Take the pan off the heat, then gradually whisk in powdered sugar until the glaze is smooth and reaches the thickness you like.

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze step 3

04

Drizzle the Glaze

Finally, drizzle the glaze generously over the cooled cake and enjoy!

Carrot Bundt® Cake Drizzled with Orange-Bourbon Glaze step 4

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh carrots for the best texture and flavor.
- Be careful not to overmix the batter to keep the cake light and tender.
- Let the cake cool completely before adding the glaze to prevent it from melting off.

Why you’ll love it

This cake strikes the perfect balance between sweet and tangy. The moist carrot base pairs beautifully with the bright orange and warm bourbon glaze. It’s a crowd-pleaser that feels both comforting and a little special.

Serving ideas

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot tea or coffee complements the citrus and spice notes nicely for a cozy treat.

Storage & leftovers

Keep the cake covered at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to a week. The glaze may harden slightly in the fridge but will soften at room temperature.