Using your paddle attachment on your stand mixer, beat together the sugar, oil for about 2-3 minutes. Then add in eggs, vanilla, and apple sauce for an additional 1-2 minutes.
In a separate large bowl, sift the flour, spices, baking soda, baking powder, and salt. Mix thoroughly.
Turn your stand mixer back onto a low speed and slowly add the dry ingredients into the wet ingredients. Mix until combined.
Let the batter sit while you prepare the pans. This allows the batter to rise and double the leavening process. I like to let it sit for 20-30 minutes.
Prepare three 6" cake pans by lightly oiling the pans, then adding parchment paper cut into rounds to the bottom of each pan. Then flour or powder sugar the sides of each pan (this is about 1 tablespoon for all three pans). (Great time if you still have it, to do some dishes. Clean as you go!)
After 20-30 minutes of resting the batter, fold in the carrots.
Divide batter between the three prepared pans. Use an offset spatula or a butter knife to smooth out the batter in each pan if needed.
Place the cakes into the oven, if you're baking three pans, place two on the bottom rack, side by side and one on the top rack in the center. Or if you're doing two, then one, set two on top rack cook and then let pan cool before adding batter into the third.
Bake for 40-45 minutes. Check with a toothpick until it comes out clean. May need an additional couple of minutes if you use other pans.
Take cakes out and cool in the pan. Then cool in the fridge before assembling so you don't melt your frosting.
Graham Cracker Crumble:
Preheat oven to 350° F. Prepare a large jelly roll baking sheet (baking sheet with a lip) with parchment paper.
Place all ingredients into a food processor or blender. Remove and pour onto the baking sheet. It will be crumbly and maybe in big chunks or small pieces. I try to mush mine together as one big, flat thick surface.
Place in the oven and bake for 10-12 minutes. Golden, but not burnt.
Remove from oven and allow to cool.
Use a fork or your hands to break into small pieces.
Cream Cheese Frosting:
Using your paddle attachment cream the butter by itself for 3-4 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
Add in cream cheese and mix until combined. May take about 2-3 minutes to get it completely smooth. Scrape sides of bowl as needed.
Add in the vanilla and stir until well combined.
Add in powdered sugar one cup of a time. Mix until thoroughly combined and smooth. Allow to continue to mix for 3-4 minutes to let it fluff up. Scrape sides of bowl as needed.
Assembling:
First, trim tops off of cakes with a bread knife. Try to make it as level as possible.
Take a dollop of frosting onto the center of the stand or plate you would like to use. Then place the first layer of cake directly onto that.
Pipe or spread a thick layer of frosting onto that first cake layer. Then add about ½ of the graham cracker crumble on top of that.
Add another layer of cake on top of that and repeat the cream cheese and graham cracker layers.
Finish with the top layer of cake, then frosting. You can now make it a naked cake and not frost the sides, or lightly frost the sides, or you can completely cover your sides.
Decorate with flowers, toppers, etc.
Notes
- Size of Cake: You can do a sheet cake, cupcakes, do 8" or 9" rounds. However, this will just change the height of the layers and baking times. Or you can even do 4: 6" cakes, just lower your cooking time by about 5-10 minutes. I believe all the cooking times would be between 35-45 minutes (except cupcakes, which would take between 18-22 minutes)
- Pans: If you don't have 3 pans to divide into, that's fine, divide into bowls and pans to create equal amounts. I split mine into 1 ½ cups + 2 tablespoon each.
- Green Carrots: In one of my pans, I left the cake in it to cool too long. The carrots turned green and this had never happened before so I looked it up. They are still safe to eat, but leaving it in a metal pan too long can mess with the pH. So, I linked the helpful article here for tips to avoid this or why it might happen. But also, it is harmless. http://www.carrotmuseum.co.uk/turngreen.html https://www.thekitchn.com/food-science-when-good-carrots-52210