Carrot cake with cream cheese icing

Preheat oven to 350. Spray two 9" round cake pans well with nonstick cooking spray. (You can line the bottom of the pans with parchment paper for easier removal).

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, sugar, applesauce, and vanilla until combined. Add the grated carrots into the wet ingredients until well combined.

Pour the wet mixture into the dry mixture and mix with a whisk or rubber spatula until combined, do not over mix the batter.

Pour the batter evenly into both cake pans. Bake for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Remove from oven, transfer to a wire rack to cool for 20-25 minutes. Once cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Icing: in a large bowl, use a mixer and beat the cream cheese until smooth. Add the butter and mix until combined. Add in the powdered sugar and vanilla and continue to mix until fully combined.

Assemble: level the tops of each cake with a knife. Place one cake on the serving plate, top with 1/2C icing and smooth it out. Now place the other cake on top and use remaining icing to cover the top and sides. Top with pecans or other toppings you like.