• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.

When cake is cool, mix up cream cheese icing

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.