Orange-Carrot Cake with Classic Cream Cheese Frosting

Add a little citrus zest to a traditional carrot cake by adding orange zest and orange juice to the batter before baking. For extra flavor, try adding some zest to your homemade cream cheese frosting as well.
Preheat the oven to 375 degrees. Place the chopped pecans on a baking sheet and toast at 375 degrees for 5 minutes; set aside to cool. Line 2 oiled 9-inch round cake pans with wax paper and set aside.Lightly pour the flour into a dry measuring cup; smooth with a knife. Sift together the flour and the next 4 ingredients. Beat the butter and sugar in a large bowl using an electric mixer on medium speed. Reduce the speed to medium-low and add the eggs 1 at a time, beating thoroughly after each addition. Add the milk and half of the flour mixture; mix well. Gradually add the remaining flour mixture for a more even dough.Add the orange zest and juice, vanilla, grated carrots and toasted nuts. Spread the batter evenly over the prepared cake tins and bake at 375 ° C for 40 minutes or until a knife inserted in the middle of the cake comes out clean. (The layers may drop a little in the middle.)Let the layers cool in the molds for 10 minutes; transfer to a wire rack to cool. Allow to cool completely. Cover 1 layer with cream cheese frosting; add a second layer; cover the top and sides of the cake with icing.