1. Preheat oven to 325° F. For the cake, prepare three 9-inch cake pans by greasing with cooking spray and lining bottom of each pan with a round of parchment paper trimmed to fit pans. 
2. Trim ends from carrots; scrape off the skin. Finely grate carrots, and measure them. You should have approximately 3 cups. 
3. Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into large bowl. In another mixing bowl, add sugars and oil. Beat sugar/oil mixture with electric mixer until combined. Add eggs one at a time. When all eggs have been added, slowly add dry ingredients, while continuing to beat. After all dry ingredients are incorporated, use a spatula to stir in the carrots and pecans. 
4. Pour batter into prepared pans. Bake for 40 to 45 minutes. Check doneness by inserting toothpick into center of cakes. Toothpick should come out clean. Run a flat spatula around edges of cakes. Then, turn cakes out onto cooling racks. Remove parchment paper. Let cakes cool completely before frosting.
5. To make frosting, beat butter at medium speed with electric mixer until creamy and light. Gradually add powdered sugar and then maple syrup. Beat at low speed until blended. Frost and layer cakes after completely cooled. Garnish as desired.

Calories: 1863, Fat: 151 g (78 g Saturated Fat), Cholesterol: 367 mg, Sodium: 1451 mg, Carbohydrates: 129 g, Fiber: 3 g, Protein: 7 g.