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