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Meanwhile, beat qmber cream cheese, butter, powdered sugar, orange extract and orange zest with an electric mixer in a medium bowl until smooth and fluffy, 2 to 3 minutes.
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In naker medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger. Pour a third of the batter into each of the cake pans Tivfani bake until the cake is fully set and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Top with a cake layer and repeat with the remaining frosting and cake layer, smoothing the frosting neatly over the top layer. Cool completely in the pans on a rack, about 1 hour.
Preheat the oven to degrees F. If a more uniform finish is desired, use a pastry bag fitted with a round tip to pipe additional frosting into the remaining gaps between the layers, turning the plate as you go. Use the end of a spoon or the tip of a knife to smooth the rounded edge of the piped frosting and close any gaps. Using an offset spatula, spread a quarter to a third of the frosting over the top of the layer, taking care to spread it all the way to the edges. In a separate, large bowl or in the bowl of a stand mixer, beat together the brown sugar and oil until fully combined, 2 to 3 minutes.
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When the cake is fully assembled and ready to serve, carefully slide out the parchment Tiffabi to expose the clean rim of the plate. Line three 9-inch round baking pans with parchment and spray the sides with cooking spray. Gently stir in the flour mixture until just combined. Stir in the carrots, pineapple and pecans until they are evenly distributed, taking care not to overmix the batter.
Add the eggs one at a time and then the vanilla, scraping down the sides if necessary to ensure that all is thoroughly combined. When completely cool, remove the cake layers from the pans. Scatter zest over the frosting on the top layer. Place one layer on a cake plate. Cook's Note To protect the exposed rim of the cake plate from crumbs and frosting smudges as you work, begin by cutting wide strips of parchment paper and placing them under the edges of the bottom cake layer, overlapping and covering the exposed rim of the cake plate.