18 ozpackage cream cheese cold and cubedor dairy-free cream cheese
6tablespoonbutter at room temperatureor dairy-free butter
Preheat oven to 350° Prepare two 9" round baking pans by lining with parchment paper
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
In a large bowl, whisk together the applesauce, eggs, sugar, and vanilla
Add the carrots, coconut, raisins and pecans to the liquid ingredients and combine well.
Add the dry ingredients and stir until combined.
Divide the batter evenly between the prepared pans.
Bake in the center of the oven for 40-45 minutes or until the edges are pulling away from the pans, and the tops spring back when lightly pressed.
Cool in the pans on a rack for 10
Use a knife to loosen around the sides of each cake before inverting them on a rack to cool completely
Using an electric mixer or a stand mixer, beat the cream cheese, butter and vanilla until combined
Add powdered sugar, ⅓ at a time, beating between additions. Beat just until all sugar is incorporated and the frosting is smooth.
Spread frosting over the top of one of the completely cooled cakes. Layer the second cake on top, and spread frosting over the entire top and sides of the cake. Garnish the top with chopped pecans.
Store the cake in an airtight container in the fridge for up to three days.You can freeze the cakes before frosting them by wrapping them individually in plastic wrap.You can also freeze a frosted cake, either a whole cake or in individual slices. To freeze a whole cake, freeze the completely cooled cake unwrapped on a tray for 4-5 hours until solid. Then wrap the cake well in plastic wrap and return it to the freezer.To freeze individual cake slices, refrigerate the cooled and frosted cake for an hour or two to set the icing and firm the cake a little. Then cut into the desired size slices and proceed as above directions for freezing a whole cake. Defrost frozen cake in the fridge overnight for best results.