Preheat oven to 350 degrees. Line 2 9" round cake pans with parchment paper, spray with baking spray or butter and dust with flour, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar, and vanilla.
4 large eggs, 3/4 cup vegetable oil, 1/2 cup applesauce, 2 cups granulated sugar, 2 teaspoon vanilla extract
Slowly stir in dry ingredients and mix until well blended. Stir in pecans and grated carrots. Divide mixture evenly into the 2 prepared cake pans.
2/3 cup chopped pecans, 3 cups finely grated carrots**
Bake cakes in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 5 minutes in the pans before removing to a wire rack to cool.
Allow the cakes to cool completely before frosting Flip cakes upside down when frosting.