Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.
In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt.
2 cups all purpose flour, 2 cups granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp apple pie spice, 1/4 tsp salt
Add carrot, apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly.
2 cups carrot, 1 cup apple, 3/4 cup cooking oil, 4 large eggs, 1/2 cup nuts
Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.)
1 cup whipping cream, 8 oz sour cream, 2 tbsp brown sugar, 1 tsp vanilla
To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings.
1/4 cup apple chips
Notes
A combination of cream, sour cream, and sugar whips into a wonderfully fluffy frosting for this apple-and-carrot cake.