- 2 1/3 cups finely chopped lightly toasted pecans, divided
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons apple pie spice
- 1/2 teaspoon table salt
- 3 large eggs, lightly beaten
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups peeled and grated Granny Smith apples
- 1 1/2 cups grated carrots
- 2/3 cup + 2 tablespoons Apple Cider Caramel Sauce
- Mascarpone Frosting
Step 1: Preheat oven to 350 degrees F. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered, shiny 9-inch round cake pans; shake to coat bottom and sides of pan.
Step 2: Stir together flour, baking soda, apple pie spice, and salt.
Step 3: Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
Step 4: Bake at 350 degrees F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
Step 5: Place 1 cake layer, pecan side down, on a serving plate. Spread top later of cake with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread mascarpone frosting over top of the cake. Drizzle 2 tablespoons Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.
Enjoy this delicious fall cake from MyRecipes!