Recipes

Preheat oven to 350 degrees ( 300 degrees for high altitude).

Combine pecans, flour, baking soda, baking powder, salt, cinnamon, ginger and sugar in large bowl.

In seperate bowl whisk oil, lemon zest, eggs and 1/2 c. marmalade.

Stir in carrots.

fold carrot mixture into flour mixture until well combined, don't over mix.

Divide batter among 3 prepared cake pans and bake until golden brown and tooth pick comes out clean. Approx. 20 to 25 min. ( 35 to 40 high altitude).

Remove cakes from oven and cool on baking rack.

To make the frosting cream together cream cheese and butter until smooth.

Add confectioners' sugar, lemon juice and vanilla until smooth.

To assemble the cake: place one layer of cake on a platter. Spread 1/8 c marmalade on top of the cake layer.

Spread 3/4 c. frosting over marmalade.

Top with another cake layer and repeat marmalade and frosting.

Top with final cake layer and spread thin coat of frosting over entire cake ( crumb coat).

Place in refrigerator for at least 1 hour for crumb coat to set.

Spread remaining frosting over entire cake.

Spread thin layer of marmalade on top of the cake (optional) or finish with simple decoration.

Refirgertate until ready to serve and any leftovers.