Brown Butter Pecan Carrot Cake

Ingredients

• baking spray
• 2 1/2 sticks (10 ounces) unsalted butter, cut into 10 pieces
• 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon ground ginger
• 6 to 8 medium carrots, peeled, trimmed, and cut into 1 inch pieces
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups pecans, toasted and chopped
• 2 cups packed light brown sugar
• 4 large eggs, at room temperature
• 12 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 1/2 stick (2 ounces) unsalted butter, cut into 8 pieces, at room temperature
• 1/3 cup honey
• 2 tablespoons finely grated orange zest
• 2 teaspoons finely grated zest and 1 tablespoon juice from 1 orange
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups confectioners’ sugar