Carrot Cardamom Bundt Cake

Imagine the warmth of ginger and the delicate aroma of cardamom infusing into every moist crumb, complemented by the sweet essence of almond extract and orange zest. You’ll find all that and more in our tantalizing Carrot Cardamom Bundt Cake recipe — a symphony of flavors that will awaken your taste buds.

This unique cake recipe takes an unexpected twist as spiced rum and orange juice create a luscious glaze, saturating the cake with irresistible richness. Prepare to savor a slice of pure bliss as this cake transports you to a realm where creativity and culinary mastery intertwine. Nothing beats a wintery dessert made with a little spiced rum to warm up your evening and bookend Sunday dinner.

Carrot Cardamom Bundt Cake Recipe

INGREDIENTS

2 cups unbleached flour
2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
3 tsp ground ginger
3/2 tsp cardamom
3/2 cup granulated sugar
1/2 cup light brown sugar
4 eggs
3/4 cup olive oil
2 tsp almond extract
5 carrots, trimmed
Zest of 2 oranges (removed with a vegetable peeler)
3 tsp powdered sugar
1 cup spiced rum
1/2 cup orange juice

INSTRUCTIONS

1. Preheat oven to 350. Oil and flour a Bundt pan.
2. Roughly chop carrots and place them in a food processor. Grind in a food processor until very fine.
3. Add sugars, eggs, oil, almond extract, and zest, and let the food processor blend thoroughly.
4. Whisk together flour, baking soda, baking powder, salt, ginger, and cardamon in a large mixing bowl.
5. Add the liquid mixture and stir by hand until well combined.
6. Pour into the prepared Bundt pan. Bake for 50 minutes. Check with a skewer for doneness. Continue to bake until the skewer emerges perfectly clean.
7. Let cool for 10 minutes. Loosen the cake from the pan gently with a rubber spatula. Turn onto a serving plate.
8. Whisk together powdered sugar, spiced rum, and orange juice. While the cake is still warm, slowly spoon the rum mixture over it, letting it soak in—dust with powdered sugar.
9. Eat while still warm.

Recipe and Styling by Keith Recker/ Photography by Dave Bryce / Plates by Steelite

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