• Preheat oven to 350 degrees. Line 2 9" round cake pans with parchment paper, spray with baking spray or butter and dust with flour, set aside.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
• In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar, and vanilla.
  4 large eggs, 3/4 cup vegetable oil, 1/2 cup applesauce, 2 cups granulated sugar, 2 teaspoon vanilla extract
• Slowly stir in dry ingredients and mix until well blended. Stir in pecans and grated carrots. Divide mixture evenly into the 2 prepared cake pans.
  2/3 cup chopped pecans, 3 cups finely grated carrots**
• Bake cakes in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 5 minutes in the pans before removing to a wire rack to cool.
• Allow the cakes to cool completely before frosting Flip cakes upside down when frosting.

For the whipped cream cheese frosting:

• Chill a large bowl for the whipped cream.
• In a large chilled bowl, whip cream with a mixer until it forms stiff peaks.
  1 1/2 cups heavy whipping cream or heavy cream
• In another bowl, use a hand mixer to whip the cream cheese, sugar, salt, and vanilla until fully combined and creamy. Make sure the sugar has dissolved completely.
  8 oz cream cheese, cold, 3/4 cup granulated white sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract
• Fold the cream cheese mixture into the whipped cream, then use mixer until it's fully combined and fluffy.