Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds set aside.
In a large mixing bowl whisk together granulated sugar and brown sugar while breaking up any clumps of brown sugar with fingertips as needed.
Add in oil, applesauce, eggs and vanilla and using an electric hand mixer blend mixture until combined.
Blend in flour mixture then mix in carrots. Pour batter onto prepared baking sheet and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 27 minutes.
Let cake cool completely. Then frost with cream cheese frosting, sprinkle with pecans and carrot decoration just before serving.
Store cake in refrigerator.
In the bowl of an electric stand mixer (or using a hand mixer and mixing bowl) whip cream cheese and butter until smooth.
Add in vanilla and powdered sugar and whip until light and fluffy.
Recipe source: Cooking Classy