I had some applesauce in my fridge that needed to be used, so I decided to bake something. After seeing a bag of shredded carrots at Sprouts, I was sold on carrot cake. Just in case you fall into the same trap I did however, carrot cake calls for grated carrots, not shredded. A quick run through the food processor solved this problem for me quite well! I followed this recipe from I am Baker almost completely. The only change I made was a 1:1 substitution of applesauce for oil. It may just be my oven, but I needed to cut the baking time back by about 25 minutes; thankfully I always check really early. One of the layers was unfortunately not cooked completely in the middle, but I just ate around that small section. I also followed her frosting recipe, even though it uses a ridiculous amount of powdered sugar. I hope you enjoy!