For the Cake:
1 cup sugar
2/3 cup (10 2/3 tablespoons) unsalted butter, room temperature
1 cup grated, raw carrots
2 large eggs, slightly beaten
1/2 cup chopped pecans
1 1/2 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
For the Orange Cream Cheese Icing:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/2 cup confectioners’ sugar
1 teaspoon grated, organic orange peel
1 teaspoon fresh orange juice
Preheat oven to 325 degrees F
In a large mixing bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Stir in the grated carrots, eggs and pecans until combined. Sift the flour, baking powder, baking soda, cinnamon, and salt into the mixing bowl with the butter/sugar mixture and stir until blended.
Butter a 1 1/2 quart loaf pan and fill with the cake batter. Place on the center rack of the oven and bake for one hour.
Remove from oven when cake test with toothpick is done and turn out onto a cooling rack. When cool, frost with cream cheese icing, if desired.
Cream together cream cheese and butter until smooth; slowly add the confectioners’ sugar and beat until well-combined. Stir in the grated orange peel and orange juice. Spread on top of the carrot loaf cake.