Nonstick cooking spray
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 1/2 cups light brown sugar
1 1/2 cups vegetable oil
6 large eggs
2 teaspoons vanilla
4 cups grated carrot (about 1 1/2 pounds)
One 20-ounce can crushed pineapple, drained and juice squeezed out (about 1 1/2 cups)
1 cup chopped pecans
1 pound cream cheese, at room temperature
8 ounces (2 sticks) unsalted butter
2 cups powdered sugar
3 teaspoons orange extract
Zest from 1 orange, plus more for garnish
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. When the cake is fully assembled and ready to serve, carefully slide out the parchment strips to expose the clean rim of the plate.
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