The Very Best Carrot Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Using the butter, grease two (9-inch) round cake pans and line them with parchment paper rounds.

Step 3 -Using more of the butter, grease the parchment paper rounds.

Step 4 -Using the extra flour, dust the greased cake pans and shake out the excess.

Step 5 -In a mixing bowl, add the remaining 2 cups of the flour, the baking powder, the baking soda, the salt, the cinnamon, the nutmeg, and the ginger and whisk to combine.

Step 6 -In a large bowl, add the vegetable oil, the applesauce, the eggs, the granulated sugar, the brown sugar, and the vanilla and using an electric hand mixer on medium speed, beat to combine.

Step 7 -Add the dry ingredients mixture into the wet ingredients mixture and beat until combined.

Step 8 -Add the grated carrots to the batter and mix until evenly distributed.

Step 9 -Divide the cake batter evenly between the prepared cake pans.

Step 10 -Bake until a toothpick inserted into the center of the cakes comes out clean, about 33-38 minutes.

Step 11 -Transfer the cakes from the oven and allow them to cool for 10 minutes in the pans.

Step 12 -Run a knife around the edges of the cake pans to release the cakes.

Step 13 -Invert the cakes onto a wire rack to cool completely.

Step 14 -Place 1 of the cakes on a serving plate, then frost the top with some of the cream cheese frosting.

Step 15 -Place the remaining cake on top of the cream cheese frosting layer, then using the remaining cream cheese frosting, frost the top and sides of the 2-layer cake.

Step 16 -Top with the pecans and serve.