APPLE-PECAN CARROT CAKE RECIPE - (4.6/5)

Apple-Pecan Carrot Cake Recipe - (4.6/5) image

Provided by Tufgrlz

Number Of Ingredients 23

cup plus 2 Tbsp. Apple Cider Caramel Sauce:
2 1/3 2 1/3 1/3 cups finely chopped lightly toasted pecans, divided
2 2 2 cups all-purpose flour
2 2 2 teaspoons baking soda
2 2 2 teaspoons apple pie spice
1/2 1/2 1/2 teaspoon table salt
3 3 3 large eggs, lightly beaten
2 2 2 cups sugar $
3/4 3/4 3/4 cup vegetable oil
3/4 3/4 3/4 cup buttermilk
2 2 2 teaspoons vanilla extract
2 2 2 cups peeled and grated Granny Smith apples
1 1/2 1 1/2 1/2 cups grated carrots
1 1 1 cup apple cider
1 1 1 cup firmly packed light brown sugar
1/2 1/2 1/2 cup butter $
1/4 1/4 1/4 cup whipping cream
Marscapone Frosting:
1 1 container 1 (8-oz.) container mascarpone cheese
1/4 1/4 1/4 cup powdered sugar
2 2 2 teaspoons vanilla extract $
1 1 1 cup whipping cream
3 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 mascarpone mixture. )

Steps:

1. Preheat oven to 350°. 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. 2. Stir together flour and next 3 ingredients. 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. 4. Bake at 350° 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). 5. 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.