- Total time 3 hours
- Portion size 12 servings
Preheat oven to 350°F. Line rimmed 18- x 13-inch baking sheet with parchment paper. Set aside.
In large bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, salt and pepper. Using electric mixer, beat together eggs, and brown and granulated sugar for 2 minutes. Beat in pumpkin purée and oil. Stir in flour mixture alternately with buttermilk, just until moistened. Stir in carrots and apples.
Spread batter evenly into prepared pan. Bake until tester inserted in centre comes out clean, 25 to 30 minutes. Let cool completely on rack, about 2 hours.
Meanwhile, beat together cream cheese and butter until very smooth. Beat in brown sugar, vanilla and salt. With mixer on low speed, gradually beat in enough icing sugar to make thick and spreadable frosting.
Meanwhile, in skillet, melt butter over medium heat. Add pumpkin seeds, almonds and pecans; toast for 2 minutes. Add brown sugar and salt; cook for 1 minute.
Add maple syrup; simmer, stirring often, until some of the liquid has evaporated, about 3 minutes.
Spread mixture on prepared baking sheet. Roast in 250°F oven for 15 minutes. Let cool completely. Using hands, coarsely crumble nut mixture.
Slice cake in half to make two 13- x 9-inch rectangles; spread each rectangle with half of the frosting. Stack layers on top of each other. Sprinkle candied nut mixture on top.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 510 mg
- Sugars 74 g
- Protein 7 g
- Calories 650
- Total fat 28 g
- Cholesterol 95 mg
- Saturated fat 12 g
- Total carbohydrate 93 g