Preheat oven to 350 degrees F.

Prepare three 8” or 9” round layer cake pans by lightly greasing them with oil. Place a parchment paper round in the bottom of each and then lightly grease them as well. Set aside.

Cake

Using the balloon whisk attachment, in your stand mixer,  combine the egg whites, cream of tartar and white sugar, turn the mixer on high and beat for 2-3 minutes until you have stiff peak meringue. Set aside.

In the bowl of a stand mixer with a paddle attachment, add: 2 sticks unsalted butter, 1/2 cups white sugar,1/2 cup brown sugar, 3 egg yolks, 11/4 cups pumpkin puree, 1 teaspoon vanilla.

Beat the butter on medium speed for about 1 minute until it is smooth and light in color. Slowly add the white and brown sugars. Beat for about 4 minutes or until both sugars are fully incorporated and the mixture is light and fluffy. Make sure to stop the mixer and scrape down the sides periodically.

Then add the egg yolks one at a time, making sure to incorporate each. Beat until mixture is thick and pale, about 3 minutes.

Add pumpkin puree and vanilla, beat on medium speed for 1 minute.

In a separate bowl combine: 2 1/2 cups all-purpose flour , 4 teaspoons baking powder,1 teaspoon baking soda, 2 Tablespoons ground cinnamon, 1 Tablespoon ginger, 1 Tablespoon  ground cardamom, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice, 1 teaspoon salt.

Whisk all dry ingredients well, then sift. With the mixer on low, slowly add the mixture to the butter, sugar mixture. Mix until just combined. Add the carrots and mix for 1 minute.

THEN, add 1/3 of the meringue mixture and gently fold in to the batter to lighten it. Add remaining meringue mixture and gently fold, do not stir or beat aggressively. Fold egg whites until you do not see any white in the mixture.

Pour mixture into prepared pans, smooth the tops. Pick pans up about 6 inches off the counter and let them fall, this will break up any air bubbles.

Place cakes in a preheated 350 oven, and throw a few ice cube into the bottom of the oven. According to Ben this creates a little steam, which means flatter cakes. Immediately turn oven down to 325 and bake for 30 minutes or until knife inserted into the center comes out clean.

Remove cakes from oven and cool in the pan for 15-30 minutes, then take out of pan and cool completely on rack.

Cool the cakes completely before frosting.

FROSTING

Combine butter and cream cheese in stand mixer, beat on medium until light and fluffy. Add confectioners sugar one cup at a time on low speed, then add vanilla. Beat on medium high until light and fluffy. You may need to add a little milk or cream to get it to the consistency that you like.

To assemble the cake, Ben recommends wrapping the cake layers in plastic wrap and then placing in the  freezer for 30 minutes, and then slicing them so they hold up better.

Slice each cake in half, place one layer on cake plate and frost with a layer of frosting, continue with another layer and then frosting, until each layer is frosted. Frost the cake liberally and then decorate with the chopped or candied nuts.