Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In another bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.

Stir the grated carrots into the wet ingredients.

Fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 20 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese until smooth. Add the butter and mix well.

Gradually mix in the powdered sugar and vanilla until the frosting is smooth.

Level the cake layers if needed. Spread frosting between the layers, then frost the top and sides of the cake.

Decorate with chopped pecans, walnuts, or a light sprinkle of cinnamon if desired.

Always use freshly grated carrots for the best texture.

Measure flour using the spoon and level method.

Avoid overmixing the batter.

Let the cake cool completely before frosting.

Refrigerate leftovers in an airtight container for up to 4 days.

Cake layers can be frozen for up to 3 months.

Two 9 inch round cake pans

Mixing bowls

Whisk

Rubber spatula

Electric mixer

Cooling rack

Offset spatula

Measuring cups and spoons

Bring refrigerated ingredients to room temperature before mixing.

Check the cake a few minutes before the suggested baking time.

Chill the frosted cake for 20 minutes before slicing for cleaner cuts.

Toast pecans or walnuts for extra flavor before decorating.