Description
Spice up your average carrot cake!
Ingredients
Scale
- 2 cups unbleached flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tsp ground ginger
- 1 1/2 tsp cardamom
- 1 1/2 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
- Preheat oven to 350. Oil and flour a Bundt pan.
- Roughly chop carrots and place them in a food processor. Grind in a food processor until very fine.
- Add sugars, eggs, oil, almond extract, and zest, and let the food processor blend thoroughly.
- Whisk together flour, baking soda, baking powder, salt, ginger, and cardamon in a large mixing bowl.
- Add the liquid mixture and stir by hand until well combined.
- 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.
- Let cool for 10 minutes. Loosen the cake from the pan gently with a rubber spatula. Turn onto a serving plate.
- 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.
- Eat while still warm.
