Remove eggs, cream cheese and sour cream from the refrigerator and allow to come to room temperature before starting.
Preheat the oven to 350 degrees F (175 degrees C). Generously butter and sprinkle Unsweetened Cocoa Powder (to taste) over a 10-inch (12 cup) bundt cake pan. If using nonstick baking spray, spray right before adding the cake batter. Because this is a dark cake, use cocoa powder rather than flour.
Wash, peel and finely shred or grate the Carrot (2 1/2 cup). You can use a food processor for this, but you can also use a hand or box grater.
In a small bowl, beat the Cream Cheese (8 ounce) and Granulated Sugar (1/2 cup) until light and creamy. Add the All-Purpose Flour (3 tablespoon), Egg (1), Lemon Juice (1 teaspoon) and Vanilla Extract (1/2 teaspoon) and beat until smooth and creamy; set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the All-Purpose Flour (2 cup), Granulated Sugar (1 1/2 cup), Brown Sugar (1/2 cup), Pecans (1 cup), Baking Soda (2 teaspoon), Baking Powder (1 teaspoon), Salt (1/2 teaspoon), Ground Cinnamon (1 tablespoon) plus 1 tsp, Ground Allspice (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon) until well blended.
Prepare Wet Ingredients: In a large bowl, gently whisk Egg (4), then add the Vegetable Oil (3/4 cup), Sour Cream (1/2 cup), Pure Vanilla Extract (2 teaspoon) and Orange Extract (2 teaspoon) and whisk together just until combined – don’t overmix!
Add half of Dry Ingredients to Wet Ingredients and whisk just until moistened; add remaining dry Ingredients and again whisk together just until moistened. With a wooden spoon, stir in grated carrots until evenly combined.
If you’re using nonstick baking spray instead of butter, now is the time to spray your bundt pan liberally.
Pour 3 cups batter into prepared bundt pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Reduce heat to 325 degrees F (160 degrees C) and tent your cake with foil – leaving space for steam to escape; bake for an additional 20-25 minutes, or until a toothpick inserted near the center comes out clean.
Remove from oven and cool in the pan for 10 minutes; transfer to a cooling rack to cool completely. I usually cover the cake after an hour to keep the cake moist.
In a medium bowl, cream together Cream Cheese (4 ounce), Butter (2 tablespoon), Orange Juice (2 tablespoon), Lemon Juice (2 teaspoon), Orange Extract (1 teaspoon) and Vanilla Extract (1/2 teaspoon) on medium speed for 1-2 minutes or until completely smooth.
Add Powdered Confectioners Sugar (2 cup) and beat until very smooth, scraping down sides as needed. Place the glaze in the refrigerator for 5 to 10 minutes to set up.
When cake has cooled, drizzle glaze over cake or individual servings, whisking in additional orange juice if glaze has become too thick. Garnish with Pecans (to taste) or zest from an Sunkist Orange (to taste).