Heat the oven to 350º. Grease two, eight-inch round cake pans.
Sift flour into a large bowl. Add all other dry ingredients except for the sugar to the bowl.
Zest the orange and set the zest aside for the icing. Peel the orange and discard the peel. Blend the flesh of the orange in a blender or food processor.
In a separate mixing bowl, mix together orange, shredded carrots, eggs, oil, and sugar.
Add the dry ingredients to the bowl of wet ingredients. Stir until everything is evenly combined.
Divide the cake batter evenly between the two cake pans. Bake for 25-30 minutes, or until the cake is set and a cake tester inserted into the middle of the cake comes out clean. Remove the cakes from the oven and allow them to cool before frosting them.
Cream Cheese Frosting.
Place all frosting ingredients in the bowl of a stand mixer. Whisk ingredients together with a wire whisk attachment. Evenly spread the icing on the cake.