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