Dulce De Leche Carrot Cake

For the cake:

• 1 (14oz) can Dulce De Leche, 1/4 Cup removed
• 1 cup olive oil
• 1/2 cup applesauce
• 1/2 cup white sugar
• 4 eggs
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 2 cups bread flour
• 1/2 cup white flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 2 cus grated carrots, packed firmly
• zest of 1 orange

Frosting:

• 1/2 cup salted butter, softened
• 8oz cream cheese
• 1/4 cup dulce de leche
• 3 tbsp heavy cream
• 1 tsp vanilla
• 4 cups powdered sugar
• 3/4 cup pecans, chopped (plus extra for the sprinkles)

Cake Steps:

1. Preheat the oven to 350 degrees
2. Whisk together dulce de leche (other than 1/4 of the can), olive oil, applesauce, sugar and eggs. 
3. Add vanilla extract and lemon juice, and mix.
4. In a separate bowl, whisk the flours, baking powder, soda, salt, cinnamon, ginger and nutmeg.
5. Fold the flour mixture into the dulce de leche mixture and add the carrots and orange zest. Mix well, and spoon into two greased pans. 
6. Bake for about 25-30 minutes, and cool completely. 
7. With a knife, flatten the top of one of the two cakes, and then frost the top of it as the filling between the two layers.
8. Add the second cake on top of the frosted layer
9. Completely frost, and sprinkle with pecans. 

Frosting Steps:

1. Mix the butter, cream cheese and left over dulce de leche until smooth and fluffy. 
2. Add 1 cup of powdered sugar and beat until smooth.
3. Add heavy cream and vanilla and continue to mix. 
4. Add remaining powdered sugar and beat until smooth.