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1
Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
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2
Coat the parchment with cooking spray and dust with flour, tapping out the excess.
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3
Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl.
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4
Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes.
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5
Reduce the speed to low and beat in the flour mixture until just combined.
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6
Fold in the carrots with a rubber spatula.
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7
Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
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8
Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment.
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9
Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat.
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10
Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth.
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11
Let cool to room temperature, about 2 hours.
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12
Place one cake layer on a platter.
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13
Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes.
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14
Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes.
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15
Cover the cake with the remaining frosting.
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16
Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute.
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17
Increase the speed to medium high and beat until glossy and smooth.
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18
Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web.
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19
Photograph by Kate Mathis
