Step 1

Preheat the oven to 350 degrees Fahrenheit

Step 2

Spray 3 (9-inch) round baking pans with non stick cooking spray and line the bottom of the pans with parchment paper.

Step 3

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside.

Step 4

In another  bowl or in the bowl of an electric mixer, beat together the sugar and oil just until well combined. Beat in the eggs one at a time and then the vanilla and Grand Marnier until combined.

Step 5

Add in the flour mixture and stir to combine. Fold in the carrots, crushed pineapple and chopped pecans until well blended. Don't over mix the batter.

Step 6

Distribute the batter evenly into 3 (9-inch) round baking pans. Place in the preheated oven and bake for about 40 -50 minutes or until the cake is fully set and a toothpick inserted in the center comes out clean. Remove from the oven and cool cakes in the pans for about 1 hour.

Step 7

In the bowl of an electric mixer, beat the cream cheese, butter and powder sugar. Add the Grand Marnier and orange zest and mix for about 3 minutes or until light and fluffy.

Step 8

When completely cool, remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a quarter of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the frosting. Add the remaining cake layer and smooth the remaining frosting neatly over the top. Garnish the top with orange zest.