• Preheat oven to 350 degrees.

  Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
• Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
• In another large bowl combine eggs, oil, apple sauce and both sugars.
• Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
• Fold in carrots and nuts by hand.
• Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
• Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
• Frost cake and serve immediately or store in an airtight container in the fridge.

Cream Cheese Frosting

• Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
• Stir in powdered sugar and vanilla and mix until combined and clump free.
• Set aside until ready to frost the cake.