Carrot Pound Cake

Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper.
Combine the dark brown sugar, granulated sugar, and orange zest. Beat the zest into the sugars until fragrant and well combined.
In a large mixing bowl, whisk together the melted butter, vegetable oil, sour cream (or yogurt), vanilla extract, and eggs until smooth.
Gradually add the sugar zest mixture into the wet ingredients, whisking until well combined.
In another bowl, whisk together the dry ingredients: all purpose flour, salt, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients gently, mixing until just combined. Fold in the shredded carrots and toasted pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the loaf pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean (cover with foil if it is browning too much)
Once baked, remove the loaf from the oven and let it cool in the pan for about 5 minutes. Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before topping with cream cheese frosting.