Tuesday, September 30, 2014

APPLE-PECAN-CARROT CAKE FROM SOUTHERN LIVING

When I saw this in an old Southern Living magazine I knew I needed to add it to this blog! Sure does look good to this diabetic. I will work on it and see if I can make me a diabetic version but you can enjoy the real thing!

  • 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
  • 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 Tbsp. Apple Cider Caramel Sauce (recipe below)
  • Mascarpone Frosting (recipe below)
  •  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.
CARAMEL APPLE CIDER SAUCE
  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter 
  • 1/4 cup whipping cream
  • 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.
MARSCAPONE FROSTING
  • (8-oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • 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.


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