BUNDT IN THE OVEN RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover the hole of a fluted tube pan (such as Bundt®) with aluminum foil.
• Pat chicken dry with a paper towel. Toss potatoes, carrots, and onion in a bowl with 2 tablespoons olive oil. Season with salt and pepper. Place vegetables in the bottom of the prepared pan.
• Cut celery into 2 pieces. Place in the cavity of the chicken and set chicken upright over the aluminum-foil-covered center of the prepared pan. Rub remaining olive oil onto the chicken; sprinkle with salt, pepper, and onion powder.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and transfer to a plate. Cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 5 minutes before carving.

Steps:

• Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside.
• Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined. Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, about 55 to 60 minutes, rotating pan on rack halfway through baking time. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
• Prepare the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute. Spoon frosting into a ziplock freezer bag or piping bag. Cut a 1-inch hole in 1 corner of bag, and pipe frosting in large loops around top and sides of cake. If desired, top with carrot chips. Garnish with additional chopped toasted pecans and crystallized ginger.