Lightly spiced with warming spices like nutmeg and cinnamon then topped with a fluffy cream cheese frosting, this is going to be the best carrot cake you’ll ever eat!
In a large bowl, whisk together dry ingredients. Set aside.
In a separate bowl mix together eggs and sugar. Add applesauce, oil, vanilla.
Add dry mixture to liquid mixture. Add carrots and pecans. Divide into two pans.
Bake for about 25-35 minutes.
Cool the cake. Slice horizontally into two even cake layers.
Whisk butter and salt until enlarged. Transfer the batter into another bowl and set aside.
To the frosting bowl, add cream cheese and remaining ingredients. Divide into 4 parts.
Spread frosting between each cake layer and chill. Sprinkle the sides with the pecans.
Let the cake set for 3-4 hours in the fridge. Decorate the top of the cake with carrot shavings.
– Be sure to avoid packing in your flour when measuring. – Avoid over-mixing your batter as it can cause the cake to get too dense.