Three-layer carrot cake
Cakes
¾ cup vegetable oil, plus more for the pans 1 cup pecan halves 2 cups all-purpose flour 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ginger powder ¾ cup granulated sugar 1 teaspoon finely grated lemon zest 4 large eggs ½ cup plus 3 tablespoons orange marmalade, plus more for topping (optional) 3 cups shredded carrots (about ¾ pound carrots) three 8-ounce packages cream cheese, at room temperature 12 tablespoons (1½ sticks) unsalted butter, at room temperature 3 cups confectioners' sugar 1 tablespoon fresh lemon juice 1 tablespoon vanilla extract Pinch of salt
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