Carrot Cake with Fresh Orange Cream Cheese Frosting

I can't believe I have not reviewed this wonderful recipe! This cake is perfect! I love carrot cake but not a huge fan of the raisin, crushed pineapple affair typically involved. This cake is moist, not overly sweet, with just the right amount of spice. Oh, and the frosting is to die for! This has become my go to celebration cake.
Made this again 6/16 Made this cake the day before using Christina Tosi's method of baking in a quarter sheet pan, cutting 6 inch rounds for a three layer cake - worked great! I divided the work into two days: cook, cool and wrap the cake, leaving overnight at room temp. Next morning I made the Orange Cream Cheese Frosting, used Christina's cake soak with a little vanilla, and assembled. Cake hung out in the freezer for about two hours to "set" then moved to the fridge for 2 hours before letting rest on the counter 30 minutes before serving.