APPLE-PECAN CARROT CAKE

APPLE-PECAN CARROT CAKE image

Categories Carrot

Yield 10

Number Of Ingredients 14

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 plus 2 Tbsp. Apple Cider Caramel Sauce (see recipe)
Mascarpone Frosting (see recipe)

Steps:

Preheat oven to 350Â°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. Stir together flour and next 3 ingredients. 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. Bake at 350Â° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately. *Use Spiced Pecan recipe; omit ground red pepper