# What you'll need:
→ Cake
01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1.5 teaspoons baking soda
04 - 1 teaspoon ground cinnamon
05 - 0.5 teaspoon ground nutmeg
06 - 0.5 teaspoon ground ginger
07 - 0.5 teaspoon salt
08 - 4 large eggs, room temperature
09 - 1.5 cups granulated sugar
10 - 0.5 cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 0.5 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 - 0.5 cup unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 teaspoons vanilla extract
20 - Pinch of salt
→ Decoration
21 - 0.5 cup chopped walnuts
22 - Fresh edible flowers or carrot curls
# Directions:
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 slightly thickened. Add oil, applesauce, and vanilla; mix well.
04 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
05 - Fold grated carrots and chopped walnuts into batter.
06 - Divide batter evenly among prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack 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 one layer on a serving plate, spread with frosting, and repeat with the second and third layers. Frost the top and sides of the cake.
11 - Top with extra walnuts and edible flowers or carrot curls, if desired.
