Start by preheating your oven to 300°F (149°C). Grab a large baking sheet and line it with either parchment paper or a silicone mat. Spread out your chopped pecans or walnuts on the sheet evenly. Pop this in the oven for 6-8 minutes, shaking it halfway through so they toast uniformly. You’ll know they’re ready when they start to smell nutty and delicious. Once done, let them cool on the counter for about 10-15 minutes while you prepare the rest of the cake.

Next, crank up your oven to 350°F (177°C). Grab two or three 9-inch round cake pans—depending on how many tiers you want—and grease them generously with nonstick spray. To make sure the cakes slide out easily once baked, line the bottoms with parchment paper rounds and grease those as well. This little trick will save you many headaches later on with stuck cakes!

In a large mixing bowl, it’s time to make the magic happen. Combine the brown sugar, white sugar, oil, eggs, applesauce, and vanilla extract. Whisk everything together until the mixture becomes smooth, and the brown sugar lumps are no more. This will create a lovely binding agent for your cake.

In a separate large bowl, take your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together to evenly distribute the leavening agents and spices. Just like a dance, you need them to work harmoniously, so make sure to combine them thoroughly.

Pour those glorious wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, fold them together gently until just mixed. Don’t overdo it! We want to keep that airy texture. Once that’s done, fold in the grated carrots and 1 cup of toasted nuts (save the rest for garnish). You'll see how it transforms into a rustic, beautiful batter.

Evenly divide your batter into the prepared cake pans. If you’re using three pans, this might take around 20-25 minutes. For two pans, leave them in for about 30-35 minutes. To check if they're done, insert a toothpick in the center—if it comes out clean, they’re ready! Once done, cool the cakes in the pans on a cooling rack for 1 hour. After that, carefully run a knife around the edges and extract the cakes from the pans. Take off the parchment paper and let them cool fully on the racks.

In another large bowl, grab your mixer (hand or stand) fitted with a paddle attachment and beat together the softened cream cheese and butter. Start at a medium-high speed for about 2 minutes until it’s wonderfully smooth. Scrape down the sides if you need to. Gradually add the confectioners’ sugar, vanilla, and pinch of salt. Beat initially on low speed for 30 seconds, then crank it up to high for about 3 minutes until it’s creamy perfection. Adjust the consistency if needed with a bit more sugar or milk.

For this part, you’ll want to create a level surface on each cake. Using a serrated knife or a leveler, slice off the tops if they’ve domed. Place your first layer on a cake stand or turntable, then spread a generous amount of frosting (about 3/4 to 1 cup) evenly across the top. Repeat this for the second layer, placing it upside down, and spread another layer of frosting. Once your third layer is in place, frosting up the top and all around the sides with any remaining frosting. Finally, sprinkle the reserved toasted nuts around the edges for that beautiful finish.

This cake needs at least 20 minutes in the refrigerator before slicing so that it keeps its shape beautifully. If you happen to leave it in for more than 4 hours, take it out 2 hours before serving to let it come closer to room temperature.