preheat oven to 350F. oil 2 9in cake pans and line
bottom with parchment. oil parchment and dust pans
with flour. in large bowl sift together flour,
sugar, baking powder, baking soda, cinnamon, and
salt; set aside.
in another large bowl combine oil, carrots,
applesauce, and vanilla, stirring until smooth.
stir in flour mixture in 3 or 4 additions, mixing
until barley combined. add walnuts stirring until
transfer batter to prepared surfaces and smooth
surfaces. bake for 35to40 minutes, or until both
cakes spring back when lightly touched and begin
to pull away from sides of pan. cool on racks for
10 minutes, remove from pans and return to racks
to cool thoroughly.spread each cake with about 1/4
of the frosting. stack the cakes and use remaining
frosting to cover rest of the cake.