Preheat oven to 350 F

To make Apple Compote, add apples, walnuts, brown sugar and lemon juice to a medium saucepan over medium heat. Cook stirring occasionally for 6-8 minutes until it is bubbly and thick. Set aside to cool.

To make cake batter, in a large glass bowl, add brown sugar, oil and eggs, whisky well until pale and fluffy.

Whisk in apple compote and carrots. Add flour, baking soda and salt, Whisk until well incorporated ensuring you don’t over mix the batter.

Add in ginger, cinnamon, sour cream and gently mix in with spatula.

To make Whisky topping, in a small sauce pan, melt butter with brown sugar. Add in Whisky and cook for 1 -2 minutes until bubbly.

Pour topping in the bottom of a 9 inch round non stick cake pan. Line with apple rounds.

Spread batter evenly into cake pan.

Bake in in preheated oven for 20-30 minutes or until wooden pick inserted into centre comes out clean.

Let cool 10 minutes in pan. Carefully invert onto serving plate. Serve warm.