For the Cake

• 8 oz all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 tsp kosher salt
• 7 oz granulated sugar
• 4.5 oz light brown sugar
• 3 whole eggs
• 1 cup extra virgin olive oil
• 8 oz fresh carrots, shredded

For the Frosting

• 6 oz cream cheese
• 3 oz unsalted butter, room temperature
• 1/2 oz sour cream
• 4 oz powdered sugar
• 1 navel orange, juice and zest
• Pinch of kosher salt

For the Cake:

• Set oven to 350ºF
• In a medium mixing bowl, combine the flour, baking powder, baking soda, cloves, nutmeg, and salt
• Mix to combine thoroughly and set aside
• To the bowl of a stand mixer fitted with a paddle attachment add both sugars and the eggs
• Mix on low, then gradually increase the speed to medium-high
• When no lumps of sugar remain, slowly drizzle in the oil until all is incorporated
• Drop the speed to low, add the shredded carrots and mix until just combined
• Turn mixer off, add the dry mixture to the wet mixture and gently mix to combine (you can do this by hand or with the mixer on low speed, be careful not to overmix)
• Transfer batter to a prepared cake pan and bake for 25-35 minutes, until a cake tester or toothpick inserted into the middle comes out clean
• Remove from oven, let cool in the pan until cool enough to handle (15-20 minutes)
• Remove from the pan and cool completely before frosting

For the Frosting:

• In the bowl of a stand mixer fitted with a paddle attachment combine the cream cheese, butter, and sour cream
• Beat on medium speed until thoroughly mixed and beginning to turn fluffy
• Turn speed to low then add powdered sugar in 3 additions
• After the last addition, continue mixing about 30 seconds until smooth, then fold in orange juice and zest.

When the cake is ready to be frosted, distribute the frosting evenly across the top and sides. Refrigerate at least 3 hours, or overnight, before slicing and serving.