Two-layer cake

1. Preheat oven to 325°. Grease three cake pans and lightly dust with flour. Add parchment rounds to the bottom of the pans and grease as well.
2. Toast walnuts on a baking sheet for 8-10 minutes until golden brown.
3. Cream sugar, eggs, oil, and applesauce until smooth.
4. Combine in separate bowl soda, allspice, cinnamon, salt, flour. 
5. Grate carrots and chop nuts.
6. Slowly add dry ingredients to creamed ingredients. Mix until smooth. Fold in carrots and nuts
7. Evenly distribute the batter into the two prepared cake pans.
8. Bake cakes for 50 – 60 minutes until a toothpick inserted into the center comes out clean. 
9. Place cakes on a wire rack to cool for 30 minutes.
10. Run a knife around sides of cake pans and invert onto wire rack; remove parchment. Cool completely.
11. Wrap cakes in plastic wrap and freeze overnight. Freezing provides additional moistness and ease in frosting the next day.

Frosting 

1. Beat cream cheese and butter until smooth then add vanilla extract and salt. 
2. At low speed gradually add powdered sugar. Increase speed to high and beat frosting until light and fluffy. 
3. With domed side down, place a cake layer on platter. Spread 1/2 cup frosting over top. Do this again to the second layer with remaining frosting over the top and sides. Add decorative swirls and additional chopped nuts for a festive look.