Carrot and Orange Cake with Sour Cream Glaze

Name: Carrot and Orange Cake with Sour Cream Glaze
Cook time: 2 h
Total time: 2 h
Cuisine: American
Ingredients: Baking spray; 1 pound carrots, peeled and finely grated (about 4 cups); 3 ounces dried apricots, chopped (about 1/2 cup); 2 ounces candied orange peels, finely chopped (about 1/3 cup); 2 ounces raw pistachios, chopped (about 1/2 cup); 1 1/2 cups grapeseed oil or other neutral-tasting oil; 2 cups packed dark brown sugar; 4 large eggs, at room temperature; 1 1/2 tablespoons grated orange zest plus 1/2 cup fresh orange juice; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground green cardamom; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup cream cheese, at room temperature; 2 tablespoons unsalted butter, at room temperature; 1 1/2 cups powdered sugar, divided; 1/4 cup sour cream; 1/2 tablespoon grated orange zest plus 3 tablespoons fresh orange juice, plus more orange zest, for garnish