The Ultimate Carrot Cake With Orange Cream Cheese Frosting Recipe - Los Angeles Times

Ingredients

• 1 heaping cup walnut halves (plus more for decorating; optional)
• 2/3 cup neutral-flavored oil, such as vegetable, avocado or grapeseed
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon ground allspice (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 lightly packed cups (368 grams) grated carrots (from about 1 pound of carrots, grated on the large holes of a box grater and ends thrown away before getting too close to the knuckles)
• 1 cup unbleached all-purpose flour
• 2 (8-ounce) packages cream cheese (not whipped; the old<plum >-</plum>school stuff that comes in a brick), cut into cubes and softened to room temperature
• 4 ounces (1 stick) butter, cut into cubes and softened at room temperature
• 1 1/2 cups powdered sugar (and up to 3 cups if you want a sweeter frosting)
• 1 orange (plus one more if you want additional zest for decorating)