Preheat your oven to 350 degrees Fahrenheit.

Butter two 9-inch round cake pans, then line them with parchment paper. Butter the parchment paper and dust with flour, shaking out the excess.

If you have cake strips, soak them in water and line the pans.

In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a larger bowl, use an electric mixer to combine the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla until smooth.

Add the dry ingredients to this mixture and mix until combined.

Gently fold in the grated carrots until evenly distributed.

Divide the batter equally between the two prepared cake pans.

Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.

Run a knife around the edges and carefully invert the cakes onto a wire rack to cool completely.

Frost the cooled cakes with cream cheese frosting and sprinkle with chopped pecans if desired.