Carrot and Pecan Upside-Down Cake

Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

In the prepared pan, sprinkle the toasted pecans evenly over the bottom.

In a small bowl, combine the dark brown sugar and melted butter, then pour evenly over the pecans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large bowl, whisk together the sugar, applesauce, vegetable oil, eggs, and vanilla until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Fold in the grated carrots.

Pour the batter over the pecan topping in the pan, spreading evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate, revealing the caramelized pecan topping.