Five Spice Carrot Cakes with Bourbon Cream Cheese Glaze

I get that this recipe name is really long and basically sounds like something from a Masterchef challenge, but it’s a lot of good stuff and it all matters!

I had the idea to make mini spiced bundts with bourbon and cream cheese but kept putting it off for other things (pie), but all the stars aligned when I started thinking about what to make for the #24carrotgoals Instagram collaboration.  I figured that carrots would be a welcome addition to these mini bundts.

These cakes have a lovely spice that when paired with bourbon is very cozy for these chilly fall days.  The cream cheese aspect of the glaze adds an amazing creaminess and tang to bring it all together.

How has everyone else been dealing with it still being winter?

Cake Ingredients (makes 8 mini bundts)

• 2 1/3 cups all purpose flour
• 1 1/2 tsp baking powder
• Big pinch of baking soda
• 1 tsp sea salt
• 1 1/2 tsp chinese five spice (if you don’t have this on hand, you can play with a combination of cinnamon and allspice)
• 1/2 cup salted butter, melted
• 1 cup sugar
• 2 tsp vanilla extract
• 2 eggs
• 1 egg yolk
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup finely shredded carrot

Glaze Ingredients

• 1/4 cup cream cheese, softened
• 1/2 tbsp bourbon
• 1/2 tsp vanilla extract
• 1 cup icing sugar
• 2-3 tsp milk

Steps

Preheat oven to 350F.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and five spice. Set aside.  In a large bowl, whisk together butter and sugar until smooth and combined. In a separate, small bowl, whisk together vanilla, egg, egg yolk, milk and sour cream until smooth.

Add half the flour mixture to the butter mixture and mix until combined. Add the liquid ingredient mixture and mix until combined.  Add the remaining flour mixture and mix until streaks of flour are still visible, being careful not to overblend.  Fold in shredded carrot.

Thoroughly grease mini bundt pan (if the design is intricate, I recommend non-stick spray in order to catch all the nooks and crannies).  Spoon batter into mini bundt pan, filling each compartment until about 3/4 full. Firmly tap the pan on the counter to pop any air bubbles. Bake at 350F for 20-25 minutes, or until the cakes are set and spring back when tapped (doesn’t have to be a super fast spring back).

Allow to cool thoroughly on wire rack before glazing.

To make glaze, mix cream cheese, bourbon and vanilla until combined.  Add icing sugar and whisk until smooth. Whisk in milk, starting with 2 tsp, until the glaze is pourable.  Spoon all over top of cakes, allowing glaze to drip down.