INGREDIENTS:
DIRECTIONS:
FOR THE CAKES
Step 1
Preheat the oven to 350 degrees. Grease and line a 9x13 pan with parchment paper.
Step 2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
Step 3
In a second large bowl, whisk together the eggs, oil, and dark brown sugar. Fold in the carrots, applesauce, pineapple and pecans and mix until everything comes together.
Step 4
Add the dry ingredients to the wet mixture, being careful not to overmix.
Step 5
Pour batter into your prepared pan and bake for 40-45 minutes, until the cake is set and toothpick inserted comes out clean. Allow to cool completely.
Step 6
Once the cake is completely cooled, remove from the pan and place on a good work surface.
Step 7
Use a round cookie cutter to cut out individual cake circles from the larger cake.
Step 8
Cut each circle in half horizontally with a serrated knife. Now you are ready to frost!
FOR THE FROSTING
Step 1
Beat the room temperature cream cheese and butter together in a bowl until smooth and creamy.
Step 2
Add in the sifted confectioner’s sugar ½ cup at a time and continue beating until thoroughly incorporated. Add in the vanilla extract, salt and lemon juice.
Step 3
Place frosting in a piping bag fitted with a large round tip. Pipe frosting onto the bottom half of your round cake and then place the top of your round cake on top to make a little cake sandwich.
Step 4
Pipe more frosting on top and decorate with finely chopped pecans and edible flowers.
