Espresso and Lime

0 Preheat your oven to 350 degrees
1 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
2 In a large bowl, combine 1 cup of vegetable oil, 1 1/3 cups of brown sugar, 2/3 cup of granulated sugar, 1/2 cup of unsweetened apple sauce, 4 large eggs and 2 teaspoons of vanilla extract until smooth
3 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, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of all spice, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of black pepper and 1/8 teaspoon of cardamom until fully incorporated
4 Add the dry ingredients to the wet ingredients and mix until just combined
5 Fold the grated carrots and finely chopped nuts into the batter
6 Transfer the batter into the pan/pans
7 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)
8 Transfer the fully baked cake/cakes onto a cooling rack and allow them to cool in the pans until they come to room temperature
9 Frost generously with cream cheese frosting
10 Store in an airtight container at room temperature or the refrigerator