Apricot and Caramel Carrot Cake

Cake

• 10 oz vegetable oil, plus extra to grease
• 4 oz whole pecans, plus extra to garnish
• 5 oz soft dried apricots
• 16 oz carrots, in pieces
• 14 oz brown sugar
• 4 large eggs (separated)
• 10 oz all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice

Compote

• 5 oz soft dried apricots
• 1 oz rum
• 10 oz water
• 1 oz honey

Caramel

• 12 oz evaporated milk
• 14 oz sweetened condensed milk

Cream Cheese Frosting

• 8 oz cream cheese, diced, room temperature
• 10 - 12 oz confectioners sugar, to taste
• 4 oz unsalted butter, diced, room temperature