Food and Recipes Desserts Cakes Layer Cakes Apple-Pecan Carrot Cake 5.0 (1) 1 Review A modern, fall-inspired twist on a beloved layer cake. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on October 13, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Hands On Time: 30 mins Total Time: 3 hrs 30 mins Servings: 10 Carrot cake gets a fall makeover with our apple-pecan carrot cake recipe. If you're a fan of traditional carrot cake, this autumn-inspired version balances the flavor of the classically rich cake with a hint of apple pie spice and the tartness of freshly grated Granny Smith apples. Oil and buttermilk ensure a tender, moist crumb, and two toppings unite for a decadent and impressive finish. The layers of this cake are sandwiched with a homemade apple cider caramel, and the stacked cake is topped off with a showstopping crown of mascarpone frosting. More caramel is swirled into the frosting, with a scattering of pecans for a final flourish. It's a layer cake that's beautiful, unique, and nostalgic, all at the same time. A modern twist on a beloved dessert, this apple-pecan carrot cake will quickly become one of your favorite fall recipes. Ingredients for Apple-Pecan Carrot Cake To make this cake, you'll need: Toasted pecans: Adds a nutty crunch throughout the cake and as a garnish. All-purpose flour: All-purpose flour makes for a cake with a hearty crumb. Baking soda: Reacts with the acidity in the cake to leaven it. Apple pie spice: Adds the warmth of classic fall spices; can be substituted with pumpkin pie spice or a homemade blend. Table salt: Enhances the flavor of the cake. Large eggs: Adds volume and lift. Granulated sugar: Sweetens the batter; can be substituted with part brown sugar for additional flavor. Vegetable oil: Oil-based cakes stay moist for days. Buttermilk: Adds a tangy richness to the cake. Vanilla extract: For additional flavor; can be substituted with a splash of rum or bourbon. Granny Smith apples: Peeled and grated; can be substituted with your favorite baking apple (but we love Granny Smith for its tart, firm flesh). Carrots: Grated for a classic carrot cake touch. Apple Cider Caramel Sauce: Sandwiches the cake layers together, and swirled into the frosting. Mascarpone Frosting: A light, airy frosting that tops the cake. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle How To Make Apple-Pecan Carrot Cake Full instructions are below, but here's a brief recap before you get started: Step 1. Preheat oven to 350°F. Sprinkle 1 1/3 cups toasted pecans into two buttered 9-inch round cake pans; shake to coat bottom and sides.Step 2. Stir together flour and next 3 ingredients.Step 3. Stir together eggs and next 4 ingredients in a large bowl. Stir in flour mixture to combine. Fold in apples, carrots, and remaining pecans. Divide between prepared pans.Step 4. Bake for 30 to 35 minutes. Cool in pans on wire racks 10 minutes, then flip onto racks and cool completely.Step 5. Place 1 cake layer, pecan side down, on a serving plate. Top with 2/3 cup caramel. Top with remaining cake layer, pecan side down, then mascarpone frosting. Drizzle 2 Tbsp. caramel over frosting, and swirl. Serve immediately. Tips for the Best Apple-Pecan Carrot Cake Chop finely: Chop the pecans finely to create an even, nutty crust for the cake layers. Grate before using: Grate the apples and carrots right before using to avoid browning. Don't overwork it: Mix in dry ingredients only until blended. Overworked cake batter can become dense and rubbery. Keep it even: Measure or weigh batter into pans to ensure even layers. Keep it moist: Bake just until a cake tester comes out clean for a moist result. Cool completely: Cool cake layers completely before filling and frosting (or refrigerate until cold) to avoid a messy finish. Can I Make Apple-Pecan Carrot Cake Ahead? The cake layers can be made in advance, wrapped, and refrigerated for up to three days, or frozen for up to three months before filling and frosting. Defrost at room temperature if frozen, then fill with caramel and top with mascarpone frosting fresh before serving. What Other Frostings Can I Use for Apple-Pecan Carrot Cake? If you're looking to go a more traditional route, this fall twist on a traditional carrot cake can be filled and frosted with classic cream cheese frosting, or any of these delicious options: Brown Sugar Frosting Browned Butter Frosting Buttermilk-Cream Cheese Frosting Brown Sugar-Cream Cheese Frosting Maple-Cream Cheese Frosting Caramel-Cream Cheese Frosting Vanilla Buttercream How To Store Leftover Apple-Pecan Carrot Cake Store leftover cake in an airtight container in the refrigerator for up to three days. The mascarpone frosting will break down over time, but will still be delicious. Freeze for longer storage (up to one month) and thaw in the refrigerator before serving. More Carrot Cake-Inspired Recipes You'll Love Carrot cake is a classic that's great for a multitude of occasions, including Easter, garden parties, and more. From breakfast dishes to cheesecake, these recipes are perfectly carrot cake-inspired: Carrot-Walnut Snack Cake with Cream Cheese Frosting Carrot Bundt Cake Carrot Cake Cheesecake Carrot Cake Cinnamon Rolls Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting Carrot Cake Muffins The Ultimate Carrot Cake Recipe Carrot Cake Pancakes Carrot Cake Quick Bread Editorial contributions by Katie Rosenhouse. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Ingredients 2 1/3 cups finely chopped lightly toasted pecans, divided 2 cups all-purpose flour 2 tsp. baking soda 2 tsp. apple pie spice 1/2 tsp. table salt 3 large eggs, lightly beaten 2 cups granulated sugar 3/4 cup vegetable oil 3/4 cup buttermilk 2 tsp. 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 Mascarpone Frosting Directions Prepare oven and cake pans: Preheat oven to 350°F. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered 9-inch round cake pans; shake to coat bottom and sides of pans. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Combine dry ingredients: Stir together flour and next 3 ingredients. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Make cake batter: Stir together eggs and next 4 ingredients in a large bowl until blended. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Pour batter into prepared pans. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Bake and cool cake layers: Bake 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. Stack cake layers: Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Top with remaining cake layer, pecan side down. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Add Frosting: Spread Mascarpone Frosting over top of cake. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Swirl sauce into frosting. Serve immediately. Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle Frequently Asked Questions Can I leave out the pecans for this apple-pecan carrot cake? If needed, you can swap the pecans with walnuts or another type of nut, or leave them out completely. Flour the buttered pans to ensure they won't stick. Why is my apple-pecan carrot cake wet in the center? Dense cakes like carrot cake need to be baked until a cake tester comes out clean. In addition, use your finger to poke the center of each cake layer. If they spring back, it's a good indication that they're baked through. Does apple-pecan carrot cake need to be refrigerated? Cakes with fruit and vegetables in the mix should be refrigerated, particularly with cream cheese or whipped frostings. With oil instead of butter in the mix, these cakes can be served straight out of the refrigerator without becoming overly firm. How do I keep cakes from becoming soggy on the bottom? Cool unmolded cake layers on wire racks for good airflow that will eliminate excess moisture. What other types of apples can I use for this cake? Firm apples like Honeycrisp or Braeburn are great for baking. Feel free to use a firm apple variety you prefer. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more