Apple-Pecan Carrot Cake


  • - FOR THE 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 (recipe below)
  • Cream Cheese Frosting (recipe below)
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 (8 ounce) container cream cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream

Cooking Instructions

Step 1: For the Cake: 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.

For the Apple Cider Caramel Sauce: Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly, 2 minutes.  Remove from heat, and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at HIGH for 10 to 15 seconds or just until warm; stir until smooth.

For the Cream Cheese Frosting: Whisk together first 3 ingredients in a large bowl just until blended.  Beat whipping cream at medium speed with an electric mixer until stiff peaks form.  Gently fold into cream cheese mixture.

Enjoy this delicious fall cake from MyRecipes!