Easter Carrot Cake

1 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, cut into small pieces, softened

cup light brown sugar

2 large eggs, at room temperature

½ cup fresh orange juice, from about 2 large oranges

1 cup grated carrots, about 2 large or medium peeled carrots

Glaze

½ cup unsalted butter

½ cup sugar

1 cup water

8 ounces cream cheese, softened and cut into cubes

1 teaspoon vanilla extract

Optional garnish

½ cup toasted pecans, coarsely chopped, optional garnish

Strawberry slices

Mint leaves

Heat oven to 325 degrees. Lightly grease bottom of 9-inch square or round cake pan.In a large mixing bowl, whisk flour, brown sugar, baking soda, powder and salt. Add softened butter and mix on low speed 30-45 seconds until mixture resembles fine crumbs. Add brown sugar and mix until well combined.Add eggs and orange juice; beat 30 seconds on low speed until smooth. Scrape bowl. Add grated carrots and beat 30 seconds on low speed until smooth. Spoon into prepared pan and bake 20-22 minutes until cake tester inserted at center comes out clean.For the glaze: In medium saucepan, combine butter, sugar and water; heat until just boiling, whisking regularly. Remove from heat and cool 5 minutes.Add cream cheese by cubes, whisking to melt. Whisk in vanilla.Pour into blender or food processor and mix on low 10 seconds until smooth. Serve warm over cake slices garnished with toasted pecans, strawberries, and/or mint, if desired.Serves nine.Baker#146;s hint: Can be baked in an 8-inch square or round pan. Increase baking time to 30 minutes.@Recipe nutrition:Nutrition values per slice (without glaze): 207 calories; 12 g fat (7 g saturated), 22 g carbohydrates, 1 g fiber, 4 g protein, 75 mg cholesterol, 276 mg sodium.