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Preheat oven to 350℉ and prepare two 8-inch pans by lining the bottoms with parchment paper rounds and lightly greasing and flouring the sides.
In a large bowl, whisk together your flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, add the sugars, oil, apple sauce and vanilla and whisk until smooth.
Add eggs, one at a time, stirring after each addition.
Fold in carrots until well combined.
Mix the wet ingredients and dry ingredients together until just mixed. Be careful to not over-mix.
Evenly divide carrot cake batter into prepared baking pans and bake for 40 minutes. Insert a toothpick into the center of the cake and if it comes out clean you're ready to go.
Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a cooling rack to cool completely.
Allow cake to cool completely before frosting.
Combine butter and cream cheese in a large bowl and use a hand held electric mixer to beat until creamy.
Add vanilla extract and beat until smooth.
With mixer on low, gradually add powdered sugar until ingredients are completely combined.
Once your cake has cooled completely, frost and sprinkle with nuts if desired.