Carrot Bundt Cake with Orange-Bourbon Glaze

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt).

2. Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.

3. Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots; stir to coat. Fold in flour mixture 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.

4. Bake in the preheated oven until a knife inserted into center comes out mostly clean, 40 to 50 minutes. Cool in the pan on a wire rack, right-side up, for 15 minutes. Invert pan onto a plate and gently tap pan to remove cake. Cool completely.

5. While cake is cooling, whisk butter, bourbon, orange juice, and orange zest together in a small saucepan over medium heat; bring to a boil. Boil about 1 minute. Off heat, add confectioners' sugar, a little at a time, whisking until smooth before adding more and until glaze reaches desired consistency. Liberally spoon glaze over mostly cooled cake.

Cook's Notes:

Be sure to use medium-coarse grated carrots.

When zesting, be sure to only get the very surface of the orange rind and not the bitter white part (pith) beneath.

If the cake doesn't come out of the pan, place the 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 confectioners' sugar.