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1
Preheat the oven to 350 degrees F.
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2
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside.
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3
In a large bowl, cream the butter with an electric mixer.
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4
Add the sugar, maple syrup, and apple sauce and beat.
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5
In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, clove, nutmeg and salt, and mix well.
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6
Add the dry ingredients, alternating with the eggs, beating well after the addition of each.
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7
Add the vanilla extract and mix.
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8
Add the carrots and pineapple and beat on medium speed until well incorporated, about 2 minutes.
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9
Fold in the raisins and nuts.
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10
Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
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11
Remove from the oven and let rest in the cake pans for 10 minutes.
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12
Invert onto wire racks, remove from the pans, and let cool.
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13
For the Icing: In a large bowl, cream together the cream cheese and butter until light and fluffy.
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14
Add the sugar gradually, beating constantly.
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15
Add the maple syrup, vanilla and pecans.
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16
When the cake is cool, place 1 cake layer on a cake plate or stand.
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17
Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer.
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18
Spread the icing around the sides of the cake and let harden slightly before serving.
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19
To serve, cut into wedges.
