Apple-Pecan Carrot Cake

By Tufgrlz

Ingredients

• 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. )

Preparation

Step 1

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.