1 - 1 1/2tbsp(2.5tbsp)milk, plus more to thin glaze as needed
Instructions
For the cake
Preheat the oven to 350 F and generously grease a bundt pan with baking spray.
In a large bowl combine the 2 1/2 cups flour, 1 1/2 cups brown sugar, 2 tsp baking powder, 1/2tsp baking soda, 1 tsp cinnamon and 1/2 tsp kosher salt and mix lightly. You can use a hand or stand mixer too, fitted with the paddle attachment. Mix on low is using. If the brown sugar is lumpy, mash it so it doesn't leave lumps in the batter.
In another medium bowl combine the 3 eggs, 2 jars of baby food, and 1 cup oil. Mix to combine. Add the wet ingredients to the dry ingredients and mix by hand or on medium speed to combine.
Pour the batter into the bundt pan and bake for 40 mins. The cake is done with it is puffed up and the edges are releasing from the sides.
Allow cake to cool for 10 minutes and then invert into a wire cooling rack.
For the glaze
Add 1/4 cup butter to a small saucepan over medium heat. When melted add in the 1/2 cup brown sugar, and stir until melted. Add in the 1 cup confectioners sugar and take off the heat. Mix until thick, then add in 1- 2 tbsp milk to create a loose glaze. If the mixture is still too thick add ½ tsp until its the desired consistency.
Note- this glaze hardens quickly so only make it if you are ready to pour it over the bundt cake. The bundt should be cool before pouring the glaze.
Notes
Using the baby carrot food over grated carrots ensures a smooth batter and faster than grating carrots. This cake freezes well and serves 15 people.Make sure to read how to bake and get a bundt cake out of a pan perfectly. Add 1/2 tsp nutmeg, clove, or ginger to make it more spiced.