Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.
Ingredients
- 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 Tablespoons Apple Cider Caramel Sauce<,
- Mascarpone Frosting,
Preparation
- 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.
- 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 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).
- 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.
Apple Cider Caramel Sauce
For straight-up apple flavor, start with fresh-pressed cider from a farm stand.
Ingredients
- 1 cup apple cider
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
Preparation
- 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, stirring constantly, 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.
Mascarpone Frosting
Luscious Mascarpone Frosting crowns the top of Apple-Pecan Carrot Cake.
Ingredients
- 1 (8-oz.) container mascarpone cheese
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup whipping cream
Preparation
- 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.
