UPLOADED/REDIRECTED Carrot Cardamom Bundt Cake

Carrot Cardamom Bundt Cake

Ingredients
2 cups unbleached flour
2 t baking soda
2 t baking powder
½ t salt
3 t ground ginger
1.5 t cardamom
1.5 cups granulated sugar
.5 cup light brown sugar
4 eggs
¾ cup olive oil
2 t almond extract
5 carrots, trimmed
Zest of 2 oranges (removed with a vegetable peeler)
3 T powdered sugar
1 cup spiced rum
½ cup orange juice

Directions

Preheat oven to 350. Oil and flour a Bundt pan.
Roughly chop carrots and place 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.
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, ginger and cardamon.
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 skewer emerges perfectly clean.
Let cool for 10 minutes. Loosen cake from the pan gently with a rubber spatula. Turn onto a serving plate.
Whisk together powdered sugar, spiced rum and orange juice. While cake is still warm, slowly spoon the rum mixture over the cake, letting it soak in. Dust with powdered sugar.
Eat while still warm.

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