Carrot Cake With Drizzle

Ingredients

Cake

• 2 1/2 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine salt
• 4 large eggs
• 1 1/3 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 1/2 cup yogurt
• 5 cups finely grated carrots

Frosting

• 1 cup butter, at room temperature
• 2 (8-ounce) packages cream cheese, at room temperature
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract

Drizzle

• 12 oz orange concentrate (1 can frozen concentrate which has 355 ml)
• 3 Tablespoons granulated sugar
• 2 Tablespoons honey
• 7 Tablespoons confectioners sugar

Directions

1. Preheat the oven to 350 degrees F. Grease two 8-9 inch round cake pans.
2. To make the cake, Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and stir together, set aside.
3. Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.
4. Pour the batter evenly into cake pans.
5. Bake, 30-35 minutes or until a toothpick inserted in the center comes out dry.
6. Transfer to a wire rack to cool completely before frosting.
7. For the frosting, Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes.
8. Add the powdered sugar and vanilla. mix on low speed until the sugar is incorporated.
9. Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes.
10. To make the drizzle, place the orange juice in the saucepan along with sugars and honey.
11. Bring to a boil, stirring a bit and then when it hits the boiling point reduce the heat to medium-low and let simmer for 10 to 20 minutes.
12. Stir only every now and then and you will be able to tell it is ready when it achieves a slightly darker color, looks like honey and it has reduced in volume.