The Most Amazing Carrot Cake

Start by greasing the bottom and sides of two 9" round cake pans. Line the bottom with parchment paper for easier removal from pan.

Next, take 4 medium to large carrots and cut off the ends and peel them.

Using a Cuisinart or regular shredder, shred the carrots and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In a large bowl, mix the oil, brown sugar, white sugar until combined.

Add the eggs, applesauce, crushed pineapple and vanilla. Mix until well combined.

Slowly add the dry ingredients to the egg/oil mixture.

Whisk until everything is mixed very well.

Stir in carrots.

Mix well, scrapping the side of the bowl as needed.

Pour into prepared pans. Bake at 350 degrees for 28-30 minutes or until a toothpick comes out mostly clean.

Remove from oven and let cool in pans for 15- 20 minutes. Then, transfer to a wire rack to continue cooling completely.

While the cakes are cooling, you can make the cream cheese frosting. Take a large bowl or the bowl of a KitchenAid / stand mixer and add the butter and cream cheese to it. Mix (also called "cream") the two together until well combined.

Slowly add the vanilla. Rotate adding the powdered sugar and cream until frosting comes together and is creamy. You do not want it too runny, otherwise it won't stay on the cake.

Gently frost the first cake layer. Add second layer and continue frosting.

Using a flat edge, smooth the frosting on the sides and top of cake.

If adding nuts to the side of the cake, gently rotate the cake while sprinkling the finely chopped nuts until the side of the cake is coated.

Refrigerate leftover cake in an airtight container for up to four days!