apple-pecan carrot cake

Name: Apple-Pecan Carrot Cake
Prep time: 30 min
Cook time: 35 min
Yield: 10
Cuisine: Italian
Ingredients: ## CAKE; 2 1/3 cup(s) finely chopped lightly toasted pecans, divided; 2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 2 teaspoon(s) apple pie spice; 1/4 teaspoon(s) salt; 3 large eggs, lightly beaten; 2 cup(s) granulated sugar; 3/4 cup(s) vegetable oil; 3/4 cup(s) dairy buttermilk; 2 teaspoon(s) vanilla extract; 2 cup(s) peeled and grated granny smith apples; 1 1/2 cup(s) grated carrots; ## APPLE CIDER CARAMEL SAUCE; 1 cup(s) apple cider; 1 cup(s) light brown sugar, firmly packed; 1/2 cup(s) butter; 1/2 cup(s) whipping cream; ## MASCARPONE FROSTING; 1 cup(s) mascarpone cheese; 1/4 cup(s) powdered sugar; 2 teaspoon(s) vanilla extract; 1 cup(s) heavy cream

(2 RATINGS)

148 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Sep 8, 2013

Southern Living Magazine recipe. This cake has Mascarpone Frosting piled on top and Apple Cider Caramel Sauce in between layers and salty-sweet spiced pecans scattered about. The photo alone looks good enough to eat.

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 10 serving(s)

Ingredients

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
1/4 teaspoon salt
3 large eggs, lightly beaten
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup dairy buttermilk
2 teaspoons vanilla extract
2 cups peeled and grated granny smith apples
1 1/2 cups grated carrots
APPLE CIDER CARAMEL SAUCE
1 cup apple cider
1 cup light brown sugar, firmly packed
1/2 cup butter
1/2 cup whipping cream
MASCARPONE FROSTING
1 cup mascarpone cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup heavy cream

How To Make apple-pecan carrot cake

Step 1

Heat oven to 350^. Butter well 2 parchment covered 9-inch cake pans. Sprinkle with 1 1/3 cups of toasted pecans. Shake pan to coat bottoms and sides of pans with the nuts.

Step 2

Stir together the flour,soda,salt and apple pie spice. Stir eggs,sugar vegetable oil, buttermilk and vanilla in a large bowl until well blended. Fold in apples, carrots and remaining 1 cup of pecans. Pour batter evenly into prepared pans.Bake for 30-35 minutes until toothpick test comes out clean. Cool in pans for 10 minutes. Remove pans and cool completely, about 1 hour.
Step 3

Place 1 cake layer, pecan side down, on serving plate. Spread top of cake layer with 2/3 cup of the Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle some of the caramel sauce over frosting, and swirl sauce into frosting. Serve immediately. Refrigerate any left over cake.
Step 4

APPLE-CIDER-CARAMEL-SAUCE: (make this the day before) Cook cider in a 3 qt 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; boil 2 minutes. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.
Step 5

MASCARPONE FROSTING: Stir mascarpone cheese, powdered sugar and vanilla in a medium bowl just until blended. Beat cream at low speed with mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Gently fold whipped cream mixture into mascarpone cheese..Use immediately.
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