citrus-glazed pumpkin-carrot cake

the goods:

3/4 cup unsalted butter, room temperature, plus more for pan

5 and 1/4 cups all-purpose flour, plus more for pan

4 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons salt

2 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons ground ginger

1 and 1/3 cups light-brown sugar

3 large eggs

1/2 cup buttermilk

1 can (15 ounces) pure pumpkin puree

1 and 1/3 cups finely grated carrots (about 7 medium carrots)

citrus glaze:

2 cups confectioners' sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

pinch of salt

Preheat oven to 350 degrees. Butter and flour an angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots.

Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles. Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan.

To make glaze, in a medium bowl stir together confectioners' sugar with citrus juices and salt.

Spoon glaze over top of cake to serve.