PREHEAT oven to 350 degrees F. Grease two 9-inch round cake
pans OR a 13x9-inch baking pan.
MIX flour, pecans, baking powder, cinnamon, nutmeg and salt in a
medium mixing bowl. Stir well and set aside. Whisk together eggs,
oil, sugars, applesauce and vanilla. Stir in carrots until well blended.
Add carrot mixture to flour mixture and stir with a spatula until
POUR batter into prepared baking pan(s). Bake 20 to 25 minutes if
using the round pans OR 30 to 35 minutes in the larger pan, or
until wooden pick inserted in center comes out clean. Cool round
cakes in pan for 10 minutes then turn out on wire rack to cool
BEAT frosting ingredients together until very smooth; spread onto
cooled cake. For layer cake, place one cake on cake plate, spread
frosting onto surface and sides. Top with second layer and repeat.
Smooth frosting over sides of cake where layers meet. Sprinkle cake
top with additional chopped pecans, if desired. Serve immediately
or cover and refrigerate.