2 (8-Ounce) Packages Cream Cheese, Room Temperature
2 Cups Flour, All-Purpose
1/2 tsp Ginger, Ground
1/4 tsp Nutmeg, Ground
1/2 tsp Salt
1/2 Cup Sugar
3 Cups Sugar, Icing
Preheat your Grill to 350F.
Line the bottom of 2 9-inch cake pans with parchment paper and spray the sides with cooking spray. Set aside.
In a large bowl, combine flour, baking powder and soda, spices and salt.
In a smaller bowl, combine oil, eggs, sugars, and applesauce and whisk together. Add carrots and stir until well combined.
Pour the wet ingredients into the dry. Stir until combined but take care not to over mix. Pour the batter evenly between the two cake pans. Bake for about 35 minutes in your Grill, rotating the cake pans halfway between the cook. Remove once a toothpick is inserted in the middle of the cake and comes out clean.
While the cake is cooling, prepare the frosting. Beat the cream cheese until smooth with a hand mixer. Add the butter and icing sugar and mix until fully combined.
On a clean plate or cake stand, place one half of the cake and top with a good layer of cream cheese frosting. Place the second half on top and cover with the remaining frosting. Icing tip: try not to lift your knife while icing. Instead make long, smooth strokes. Lifting the knife often make cause crumbs to get into your icing. Top with pecans if desired.