Apple-Pecan Carrot Cake


  • 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

Cooking Instructions

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!