Apple Pecan Carrot Cake


Cake largeThis over-the-top dessert capped off our Triple D gourmet club evening. A moist cake,  topped with rich mascarpone frosting, drizzled with apple cider caramel sauce and scattered with spiced pecans. Yum!!

Apple Pecan Carrot Cake


  • Cake:
  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups 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
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups gated carrots
  • 2/3 cup plus 2 tablespoons Apple Cider Caramel Sauce
  • mascarpone filling
  • Apple Cider Caramel Sauce:
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • Mascarpone Filling:
  • 1 (8 ounce) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup whipping cream
  • Spiced Pecans:
  • 1 1/2 cups apple juice
  • 1 1/2 cups pecan halves
  • 3 tablespoons sugar
  • 1 teaspoon apple pie spice
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground red pepper (optional)


  • Cake:
  • Preheat oven to 350 degrees. 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 until just blended. Fold in apples, carrots, and remaining and 1 cup pecans. Pour batter into prepared pans.
  • Bake at 350 degrees for 30 - 35 mins or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 mins. Remove from pans to wire racks, and cool completely (about 1 hour.)
  • Place 1 cake layer, pecan side down, on a serving platter. 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 tablespoons of Apple Cider Caramel Sauce over frosting. Top cake with Spiced Pecan and serve.
  • Apple Cider Caramel:
  • Cook cider in 3 qt. saucepan over medium heat, stirring often, 10 mins or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-heat, stirring constantly, boil stirring constantly, 2 mins. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, place container with caramel sauce in bowl of very warm water (just below boiling boiling.) Stir until smooth.
  • Mascarpone Frosting:
  • Wisk 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. Fold into mascarpone mixture.
  • Spiced Pecans:
  • Preheat oven to 350 degrees. Pour apple juice over pecan halves in a small bowl. Let stand 15 mins, then drain. Stir together sugar, apple pie spice, salt, and, if desired, red pepper in a medium bowl, add pecans, tossing to coat.
  • Spread in a single layer in a lightly greased foil lined 15 x 10 inch pan. Bake 15 mins or until lightly toasted, stirring once. Cool in pan on a wire rack 20 mins. Separate pecans with a fork.


Adapted from SouthernLiving

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