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Maple-Coated Pecans: Place large piece of foil on work surface.
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Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat.
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Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes.
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Scrape nuts onto foil.
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Working quickly with 2 forks, separate nuts.
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Sprinkle with coarse salt.
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Cool until coating is crisp and hard, about 1 hour.
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(DO AHEAD Pecans can be made 1 day ahead.
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Store airtight at room temperature.
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).
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Cake: Preheat oven to 350F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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Combine first 4 ingredients in processor; add ginger.
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Blend until ginger is finely ground, about 1 minute.
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Using mixer, beat maple sugar and butter in large bowl until fluffy.
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Beat in eggs 1 at a time (batter may look curdled).
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Stir 3/4 cup hot water and molasses in small bowl.
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Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
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Divide batter between prepared pans (about 2 1/2 cups each).
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Bake until tester inserted into center comes out clean, 30 to 32 minutes.
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Cool cakes in pans on racks.
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Frosting: Combine creme fraiche, cream, and both sugars in large bowl.
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Using electric mixer, beat until very thick and stiff.
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Cut around pan sides to loosen cake layers; turn out onto racks.
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Place 1 cake layer on platter.
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Spread with 1 1/3 cups frosting.
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Drizzle with 3 tablespoons caramel sauce.
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Top with second cake layer.
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Spread remaining frosting smoothly over top and sides of cake.
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Drizzle top of cake with 3 tablespoons sauce.
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Cover with cake dome; chill at least 1 hour.
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DO AHEAD Can be made 1 day ahead; keep chilled.
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Let stand at room temperature 30 minutes before continuing.
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Cut pecans into pieces or leave whole.
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Press pecans into frosting on sides of cake.
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Cut cake into wedges.
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Spoon sauce over.
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To make Maple Caramel Sauce: Melt butter in heavy medium saucepan over medium heat.
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Add sugar.
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Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes.
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Gradually whisk in cream.
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Bring sauce to boil, whisking often.
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Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes.
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Remove from heat.
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Whisk in coarse salt and extract.
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DO AHEAD Can be made 1 week ahead.
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Cool, cover, and chill.
