Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for 8 minutes. Remove from the oven and allow to cool.
Turn the oven up to 350 degrees F. Lightly rub butter all over the inside of two round 9-inch cake pans (I like to use a small piece of wax paper to do this).
In a large bowl, whisk the brown sugar, oil, eggs, applesauce, and vanilla together until combined and no lumps of sugar are left. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.
Add the wet ingredients into the dry ingredients and fold the ingredients together gently using a spatula until just combined. Fold in the grated carrots and 1 cup of the toasted pecans. The rest of the pecans will be used to decorate the outside of the cake.
Pour the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.
To make the frosting, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and beat for 2 more minutes. Add the vanilla and beat on high for another 2 minutes. Taste the frosting and add a pinch of salt if it is too sweet. The frosting should be nice and thick.
To assemble and finish the cake, first cut off the top layer of one of the cakes with a large serrated knife to create a flat surface. Place that layer on your cake stand or serving plate. Evenly cover the top with frosting. Place the second cake on top and spread the remaining frosting evenly over the top and sides. Sprinkle the rest of the pecans evenly on the cake stand or serving plate around the base of your cake. Using a wide knife or spatula scoop from underneath the pecans, lift and gently press them into the icing. Pipe 12 florets on top and gently press a slice of carrot into each. Place caramels decorations (link to recipe below in notes) if desired. Chill cake before serving.
To make the caramel decorations I used this simple recipe.