Spicy Carrot Cake w/ Whipped Cream Cheese Icing

Ingredients

• 3/4 cup oil
• 1/2 cup applesauce
• 4 eggs
• 2 cups all purpose flour
  
• 1 cup white sugar
• 1 cup brown sugar
• 3 cups grated carrot (7-10)
• 1 cup toasted pecans
  
• 1/2 tbsp ground ginger (or 2tbl fresh grated)
• 2 tsp vanilla extract
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
  
• 1/4 tsp allspice
• 1/4 tsp nutmeg
  
  ICING
  
  
• 8oz cream cheese Softened
• 2 + 1/2 cup powdered sugar
• 1 + 1/2 cup heavy cream
  
• 1/8 tsp salt
• 1 tsp vanilla extract
• 2 tsp dried ginger (or 4 tsp finely grated fresh ginger)
  
  
  Directions
  

1. Preheat oven to 350 degrees. Prepare two 8 inch round cake pans with non stick baking spray. Set aside.
2. Toast pecans by spreading them on a baking sheet and placing them in the over for 6-10 minutes or until golden.
   
3. Beat eggs, oil, applesauce, sugars and vanilla.
4. Add dry ingredients to mix.
5. Stir in grated carrots making sure not to add too much additional moisture.
6. Divide batter into two 9-inch pans (or three 8-inch), Bake for 45-50 mins checking to see if a toothpick inserted into the middle comes out clean. Cool for 30 minutes, remove from pan and then frost adding pecans decoratively to the side of cake.
7. If making cupcakes, this recipe yields two dozen. Bake for 22 minutes.
   
8. For Frosting -- Beat cream cheese, sugar, salt and vanilla until smooth.
9. In a separate bowl, whip heavy cream until it creates stiff peaks.
10. Fold whipped cream into cream cheese mixture. Chill before icing cake.
    Please note that the carrot cupcakes pictured above are darker in color because they were made with a berry blend applesauce, which has a burgundy hue.