Pumpkin Spice Carrot Cake With Maple Bourbon Pecans

Ingredients

• 1 cup melted coconut oil
• 1 cup unsweetened applesauce
• 4 large eggs
• 1 tsp. vanilla extract
• 2 cups grated carrots (approximately 4 large carrots, sliced with a sharp kitchen knife before grating)
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 tsp. pumpkin spice blend
• 1 block cream cheese, softened to room temperature
• 1 stick unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1/2 cup brewed coffee, room temperature
• 2 Tbsp. unsalted butter
• 2 cups chopped pecans (you can buy them pre-chopped, but I prefer to chop them myself using a clean, sharp kitchen knife)
• 1 shot bourbon
• 1 shot pure maple syrup
• 1 Tbsp. apple pie spice blend