A very tasty recipe for an easy carrot cake with cream cheese frosting and a yummy orange drizzle.
Preheat the oven to 350 degrees F. Grease two 8-9 inch round cake pans.
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.
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.
Pour the batter evenly into cake pans.
Bake, 30-35 minutes or until a toothpick inserted in the center comes out dry.
Transfer to a wire rack to cool completely before frosting.
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.
Add the powdered sugar and vanilla. mix on low speed until the sugar is incorporated.
Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes.
To make the drizzle, place the orange juice in the saucepan along with sugars and honey.
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.
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.