Preheat the oven to 355°F (180°C) conventional. Line a 9inch (22 cm) round cake pan with baking paper or grease well with oil/butter.
Toast pecan nuts for a few minutes over medium heat, chop,, and set aside.
Add the oil, applesauce, sugar, and vanilla extract to the bowl of a stand mixer and mix for one minute. Mix in the eggs, one at a time.
Mix in the shredded carrots and chopped pecan nuts.
Add the flour, baking soda, cinnamon powder, and salt and mix until everything is well combined.
Pour half of the batter into the lined caked pan and bake for 35 minutes in the middle of the preheated oven. Let it cool for a few minutes on a cooling wrack. Carefully take on the first cake base.
Line the cake pan again, and repeat with the second half of the batter. Do you have two equal cake pans at home? Bake both cake base at the same time.