Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use parchment paper at the bottom to ensure easy release.

In a large mixing bowl, beat the eggs until frothy. Add the brown sugar, granulated sugar, oil, pineapple juice, and vanilla extract. Mix until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix, as this can make the cake dense.

Fold in the grated carrots, applesauce, and 1 cup of the chopped pecans. Ensure even distribution but avoid overmixing.

Divide the batter equally between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of sea salt. Beat until creamy. For an extra zing, add the zest of one orange.

Once the cakes are completely cool, spread a generous layer of frosting on the top of one layer. Place the second layer on top and frost the entire cake. Sprinkle the remaining chopped pecans on top for added crunch.