2  1/2 C all purpose flour
1 Tsp baking soda
1 Tsp baking powder
1/2 Tsp salt
2 Tsp ground cinnamon
1/2 Tsp ground ginger
1/4 Tsp ground nutmeg
8 Tbsp melted butter
1 C Really Raw Honey
1 C unsweetened applesauce
3 eggs
2 Tsp pure vanilla
3 C grated carrots
 
Preheat oven to 350.

In a large bowl whisk together dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg) and set aside.

In another large bowl, whisk together the wet ingredients: melted butter, honey, applesauce, eggs, and vanilla extract. Whisk until the honey is combined with the other ingredients.

Pour the wet ingredients into the dry ingredients, and gently stir until all the ingredients are well combined. Add the grated carrots, stirring just until combined. Let the batter rest for about 10 minutes. Meanwhile, grease 2-8inch cake pans with butter and then sprinkle each with flour. Shake off the flour.

Pour the batter into the cake pans. Bake for 40 minutes. Insert a toothpick into the cakes to test for doneness–they should come out clean.

Let the cakes rest in the pan for about 25-30 minutes, then flip the pans over to remove the cakes. Allow the cakes to fully cool. Slice the top off one cake, then gently flip the cake over onto a plate or cake stand. Frost the top and sides of the cake with Really Raw Honey Cream cheese icing, then add the second cake, and continue frosting. Garnish with chopped walnuts.