If possible, make this cake a day ahead. Carrot cake gets better with time, even after 1 full day. The flavors mingle, the moisture prevails, and the cream cheese frosting sets in. Keep it covered in the refrigerator and bring to room temperature, if desired, before serving.

TOAST THE NUTS. Preheat the oven to 300°. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.

PREPARE THE PANS. Increase the oven temperature to 350°. Grease the pan or pans with nonstick spray. You can bake this cake in a 9×13-inch pan, in which case also lightly flour the pan. You can also bake this cake in two or three 9-inch cake pans lined with parchment paper rounds. In that case, grease both the pans and the parchment paper. For cupcakes, fill liners ⅔ full. Yields about 24 cupcakes.

MAKE THE CAKE. In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce or pineapple, and vanilla until combined and no brown sugar lumps remain.

In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup (about 120g) of the toasted nuts.

Pour/spoon the batter evenly into the prepared cake pans.

Bake until a toothpick inserted in the center comes out clean. If using a 9×13-inch pan, bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. If cupcakes, 20–22 minutes. If using three cake pans, this takes about 20–25 minutes. If using two cake pans, this takes about 30–35 minutes. Cool the cakes in the pans set on a cooling rack for 1 hour. For round pans, run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling.

MAKE THE FROSTING. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.

FROST THE COOLED CAKE: For rounds, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with ¾ to 1 cup of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts. Refrigerate the cake for at least 20 minutes before slicing.