Carrot Cake & Cream Frosting

Ingredients 

• 2 cups all purpose flour 
• 2 teaspoons baking soda 
• 2 teaspoons cinnamon 
• 1/2 teaspoon nutmeg 
• 1/8 teaspoon ground cloves 
• 1 teaspoon salt 
• 4 large eggs 
• 1 cup sugar 
• 3/4 cup brown sugar, firmly packed 
• 1-1 1/2 teaspoon vanilla extract 
• 1 cup corn oil 
• 3 cups carrots, shredded 
• 3/4 cup chopped pecans 
• 1/2 pound cream cheese, softened 
• 1/4 cup unsalted butter 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon orange peel, grated 
• 3 cups powdered sugar 

Preheat oven to 350°F. Butter and flour 2, nine inch round cake pans and set aside. Sift first 6 ingredients together in a bowl. Combine next 4 ingredients in a large mixing bowl. Beat with an electric mixer until sugars have dissolved and mixture is thickened. Reduce mixer speed to low and gradually add oil in a steady stream until incorporated. Add flour mixture and lightly beat just until mixed thoroughly. Fold carrots and nuts. Divide between prepared bans. Bake 40 minutes or until a toothpick comes out clean when inserted in center. Cool 10 minutes in pans on wire racks. Remove cakes from pans and cool completely on wire racks. 
Make cream cheese frosting by: 
Combining next 4 ingredients in a mixing bowl. Beat with an electric mixer until smooth. Add powdered sugar and continue beating until smooth. Assemble cake by centering one layer on a serving plate. 
Evenly spread 1/3 of the cream cheese mixture over top. Center remaining cake layer over top. Spread remaining frosting over top and sides of cake. 

Serves 12