-
1
Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper.
-
2
Spread the pecans on a baking sheet and bake until toasted, about 10 minutes.
-
3
Let cool, then pulse in a food processor until very finely chopped.
-
4
Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl.
-
5
In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade.
-
6
Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined.
-
7
Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven).
-
8
Put 2 pans on the upper oven rack and the third pan on the lower rack.
-
9
Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through.
-
10
Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely.
-
11
Remove the parchment.
-
12
Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed.
-
13
Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
-
14
Put 1 cake layer on a platter.
-
15
Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade.
-
16
Top with another cake layer, marmalade and frosting.
-
17
Spread the final cake layer with a thin layer of frosting.
-
18
(This is the crumb coat; it doesn't have to be perfect.)
-
19
Refrigerate 1 hour, then cover with the remaining frosting.
-
20
Swirl some marmalade into the top of the cake.
-
21
Refrigerate until ready to serve.
-
22
Photograph by Con Poulos
