Preheat the oven to 350 degrees F. Prepare three 8" cake pans. Add a parchment round to the bottom of each pan using a dob of butter to hold in place then butter and flour the sides.
Beat the sugar, oil, eggs, cream, apple sauce, and vanilla together in a large bowl.
In another bowl, sift together dry ingredients and whisk together.
Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.
Toss the toasted pecans with 1 tablespoon of the dry mixture.
Fold the carrots and pecans into the batter.
Divide the batter evenly into a three buttered 8" pans lined with parchment paper.
Bake for about 40 minutes, or until a toothpick comes out clean.
Allow the layers to cool completely in the pan. Set over a wire rack.