Bundt® Carrot Cake Topped with Orange-Bourbon Glaze

This moist and flavorful carrot cake is a delightful twist on a classic favorite, perfectly complemented by a zesty orange-bourbon glaze. It’s a crowd-pleaser that’s great for any celebration or cozy gathering.

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TIME1 hr 5 min

SERVINGS4

RATING5.0 / 5

Bundt® Carrot Cake Topped with Orange-Bourbon Glaze

01 / WHAT YOU NEED

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 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.

Step 1

Start by heating your oven to 350°F (175°C) and greasing a 10-inch Bundt pan really well, then dust it with flour to keep the cake from sticking. In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger. In another bowl, beat the sugar, eggs, oil, and vanilla until the color lightens a bit. Stir in the grated carrots, making sure they’re evenly coated. Gently fold the dry ingredients into the wet mixture using a spatula or spoon—don’t overmix, it’s okay if there are a few lumps. Pour the batter into your prepared pan and pop it in the oven. It should bake for about 40 to 50 minutes, or until a knife inserted in the center comes out mostly clean. When it’s done, set the pan on a rack and let it cool for 15 minutes before flipping it out onto a plate to cool completely.

02

Step 2

While the cake cools, make the glaze by whisking butter, orange juice, orange zest, and bourbon in a small saucepan over medium heat. Let it come to a boil and simmer for about a minute to blend the flavors. Take it off the heat and gradually whisk in powdered sugar until the glaze is smooth and the thickness you like. Drizzle the glaze generously over the cooled cake and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to grease and flour the Bundt pan well to prevent sticking.
- Use freshly grated carrots for better texture and flavor.
- Let the cake cool completely before adding the glaze to avoid melting.

Why you’ll love it

This cake combines the warm, comforting flavors of carrot and spices with a bright, zesty glaze. The orange and bourbon add a special touch that makes every bite rich and memorable. Its moist texture and beautiful shape make it perfect for celebrations or a cozy treat.

Serving ideas

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a hot cup of coffee or tea for an afternoon snack. Garnish with a few orange zest curls for a fresh look.

Storage & leftovers

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, keep it refrigerated, tightly wrapped, for up to a week. The glaze may firm up in the fridge, so let it come to room temperature before serving.