• Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
• Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
• Step 3: In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes. Add the vegetable oil and applesauce, and mix until well combined.
• Step 4: Fold in the grated carrots, drained crushed pineapple, and chopped pecans (if using) until evenly distributed.
• Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
• Step 6: Pour the carrot cake batter into the prepared baking pan and spread it evenly.
• Step 7: Unroll the refrigerated honey bun dough and place it over the top of the carrot cake batter, gently pressing it down to adhere.
• Step 8: Bake the Honey Bun Carrot Cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.