• Begin by setting out the butter and cream cheese for the frosting to come to room temperature.
• Preheat oven to 350 degrees.
• In a stand mixer, combine the brown sugar, sugar, coconut oil, eggs, applesauce, vanilla, and carrots.
• Mix thoroughly until all the ingredients are combined.
• Add in dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Turn mixer back on and mix again until all ingredients are combined.
• Lightly grease two 9 inch spring form pans.
• Pour batter into the pans, half in each.
• Bake for 28-30 minutes, or until toothpick inserted in to middle comes out clean.
• Cool cakes on cooling rack for at least 30 minutes before removing the springform.
• Allow cakes to completely cool before frosting. This will take at least 1 hour.

Frosting the Cake

• In the stand mixer, beat cream cheese, butter, powdered sugar, and vanilla for 4 minutes to combine all ingredients. Remove from mixer and scrape sides with rubber spatula to make sure there isn't any clumps.
• Place one cake on a serving plate or cake stand. Spread frosting onto entire cake, smoothing around the outside and top for a flat surface for the top cake to lay on.
• Place second cake on top of the frosted cake and frost with remaining frosting.
• Store frosted cake in the refrigerator for up to one week.