Apple-Pecan Carrot Cake
For $1.32 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 7g of protein, 35g of fat, and a total of 608 calories. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. It is perfect for Easter. A mixture of eggs, apple cider caramel sauce, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
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.