Step 1

Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.

Step 2

In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.

Step 3

In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.

Step 4

Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.

Step 5

Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating.

Step 7

Set the first cake layer on a cake platter and spread on a generous amount of Cream Cheese frosting (about 1/4 of the batch).

Step 8

Set the second layer over the frosting with the top-side-down to create an even frosting surface.

Step 9

Lightly crumb coat the cake with frosting then apply more frosting to the top and sides of the cake.

Step 10

Use a piping bag fitted with a large open star tip to pipe puffs of the remaining frosting around the top of the cake and sprinkle remaining pecans around the edges.