Carrot Cake

Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg into a bowl and mix evenly so spices distribute well

Peel carrots and grate coarsely. If carrots are very juicy, gently press excess liquid out while keeping some moisture for texture

In a separate bowl whisk eggs with brown sugar and white sugar until combined. Add vegetable oil and vanilla extract and mix until smooth. Stir in apple sauce.

Add grated carrots to wet mixture and mix briefly. Pour wet mixture into dry ingredients and fold gently just until batter becomes uniform. Avoid overmixing to keep cake soft.

Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment and lightly grease sides. Pour batter into pan and level surface.

Bake for 30-35 minutes until toothpick inserted in center comes out clean.

Remove cake from oven and let cool in pan for about 10 minutes. Transfer to rack and cool completely before frosting or topping.

If using buttercream beat butter with powdered sugar until fluffy. Add cream cheese or mascarpone and vanilla and mix until smooth. Spread evenly over cooled cake.

Sprinkle chopped almonds evenly over surface pressing lightly. ENJOY!