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Preheat the oven to 350 degrees Fahrenheit
Spray 3 (9-inch) round baking pans with non stick cooking spray and line the bottom of the pans with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside.
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.
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.
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.
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.
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.