# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon salt
08 - 4 large eggs, room temperature
09 - 1 1/2 cups granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 1/2 cup unsweetened applesauce
13 - 2 teaspoons vanilla extract
14 - 3 cups finely grated carrots
15 - 1 cup chopped walnuts
→ Cream Cheese Frosting
16 - 16 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 4 cups sifted powdered sugar
19 - 2 teaspoons vanilla extract
20 - Pinch of salt
→ Decoration
21 - 1/2 cup chopped walnuts
22 - Fresh edible flowers or carrot curls
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until light and thickened. Add oil, applesauce, and vanilla; mix thoroughly.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
05 - Fold in grated carrots and chopped walnuts until evenly distributed.
06 - Divide batter evenly among prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
10 - Level cake layers if necessary. Place first layer on serving plate, spread with frosting, and repeat with remaining layers.
11 - Frost top and sides of assembled cake. Decorate with chopped walnuts and edible flowers or carrot curls if desired.
