Triple Layer Carrot Cake with Cream Cheese Frosting 2 cups sugar 3/4 cups vegetable oil and 3/4 cup applesauce 4 large eggs 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3 cups finely grated peeled carrots 1/2 cup walnuts, chopped fine 1/4 cup raisins Frosting: 4 cups powdered sugar 2 (8 ounce) packages cream cheese, room temperature 1/2 cup unsalted butter, room temperature 4 teaspoons vanilla extract

Preheat oven to 350 degrees. Lightly grease 3 cake pans. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil, and apple sauce in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped nuts and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. For frosting: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting over sides and top of cake. Garnish with sliced almonds or any other garnish. Serve cake cold or at room temperature