Beat heavy whipping cream until stiff peaks form.

In a large bowl, beat cream cheese until smooth. Mix in sweetened condensed milk and vanilla. Fold in whipped cream.

Line an 8-inch round cake pan with plastic wrap, leaving overhang. Spread mixture evenly, cover, and freeze for at least 4 hours or overnight.

Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

In a bowl, whisk eggs, oil, applesauce, and vanilla. Mix in sugars, salt, baking powder, baking soda, and cinnamon. Add flour and stir until combined. Fold in carrots and pecans.

Divide batter into prepared pans and bake for 20-40 minutes until a toothpick inserted in center comes out clean.

Cool cakes completely before removing from pans.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form for the frosting.

Torte the cooled cakes if using one pan, and assemble with cream cheese ice cream layer in the middle.

Spread a thin crumb coat of frosting, freeze for 1 hour, then apply a thicker second coat. Decorate as desired.

Serve immediately or freeze for up to a month after frosting.