Spiced Carrot Cake

Prepare your pan/pans by greasing the interior with softened butter or non stick spray and lining the bottom with parchment paper and set aside

In a large bowl, combine 1 cup of vegetable oil, 1 1/3 cups of brown sugar, 2/3 cup of granulated sugar, 2/3 cup of unsweetened apple sauce, 4 large eggs and 2 teaspoons of vanilla extract until smooth

In a separate bowl, whisk 2 1/3 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoons of baking soda, 3/4 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves until fully incorporated

Add the dry ingredients to the wet ingredients and mix until just combined

Fold the grated carrots and finely chopped nuts into the batter

Transfer the batter into the pan/pans

Bake in a 350 degree oven and bake until a toothpick will come out of the center of the cake clean (approximately 22 minutes for three 8 inch pans, 30 minutes for two 9 inch pans or 55 minutes for a 10 inch bundt or tube pan)

Transfer the fully baked cake/cakes onto a cooling rack and allow them to cool in the pans until they come to room temperature

Frost generously with cream cheese frosting

Store in an airtight container at room temperature or the refrigerator