Apple Pecan Carrot Cake
Guys, can I ask you all a random, but still perfectly serious question?
How old do you think I am?
Take a look at my picture to the right, or the pictures of me in my last post at my sister’s wedding. (Disclaimer: I usually ‘look’ like the picture to the right on a day to day basis, whereas at my sister’s wedding I was dolled up with lots of pretty makeup and a gorgeous hairdo which is NOT the norm for me.)
But anyway, yeah: how old am I?
Don’t be shy. I won’t be offended. Let’s hear it. Your best guesses.
If you guys are anything at all like most random strangers I meet, my estimation is that a lot of your guesses are in late teens, early twenties. A lot of people think that I’m young enough to just be starting college or midway through at the most.
I actually graduated from college three years ago.
And I’m not in my late teens or early twenties.
As a matter of fact, this weekend, September the 27th to be exact, I will officially be out of my ‘mid twenties’ and step into the later half of them.
In a nutshell: my 26th birthday is on Sunday, guys.
I’ll be twenty six. In a manner of speaking, I guess I already am considering twenty six years ago I was alive and kickin in my mom’s stomach with Jas.
When I’ve informed people that I meet of this that mistake me for a teen or early twenty-something, I always get the same reaction. Shock. Disbelief. Then, immediate congratulations at having “good genes” or “aging really well.” I’m personally not sure how I feel about it. I mean, I’m sure that soon enough further down the road if I still look younger than what I really am, I’ll feel great about it. But for now, still being mistaken for someone who’s still not old enough to legally purchase alcohol, when in actuality I crossed that bridge LONG ago is…meh.
Birthdays stopped being something that were really important to me years and years ago. I typically let my own pass by without much fanfare or celebration; it just isn’t that big of a deal anymore. Still, the one tradition that I do still like to continue- especially since I learned how to cook/bake, is the tradition of having a cake. Because cake, is ALWAYS a big deal. Last year it was this Caramel Snickerdoodle Cake. This year, I knew I wanted something that really tasted like Fall. My mom had just bought me The Southern Cake Book released by Southern Living, and I picked this one out as my and Jas’ birthday cake pretty much as soon a I saw it.
Let me break it down for you guys: small chunks of apples, pecans and grated carrots mixed into a SUPER moist cake batter with a mild spice flavor gets baked into 2 9-inch cakes. The middle filling is a GLORIOUS, smooth and easy Apple Cider caramel sauce that comes together in minutes. Sandwich the two cake layers together, then spread a light n’creamy cream cheese frosting on top and sprinkle with more pecans.
I made the cake last weekend- and we’re down to the last few slices already. Yep. It’s THAT good. If you’ve got a birthday coming up in the family or your circle of friends, I highly reccommend this one: you’ll make your loved one and anybody else lucky enough to get a slice VERY happy. I’ll be linking up this post with our host Angie at this week’s Fiesta Friday #87– that way, we ALL get cake.
Apple Pecan Carrot Cake
Recipe Courtesy of The Southern Cake Book
Apple Cider Caramel Sauce
Cream Cheese Frosting
1. 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.
2. Stir together flour and next 3 ingredients.
3. 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.
4. 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).
5. 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 Cream Cheese Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.
For Apple Cider Caramel Sauce: 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.
For Cream Cheese Frosting: 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 cream cheese mixture.
25 thoughts on “Apple Pecan Carrot Cake”
Oh yum–this looks like such a moist, delicious cake!
It’s a GREAT cake Nancy, pure autumn in your mouth. Thank you!
That cake looks delicious and I love both carrot and apple cake, together is really divine!! I would have guessed you ae 24, you look like a teenager. Thats meant as a compliment.
Haha, thanks Suzanne, I’ve come to take the low-guesses as compliments. My mom promises me that in about ten-fifteen years I’ll be grateful to be mistaken as being younger than what I am 😉
Your Mom speaks the truth!! It is a compliment.
Your cake looks delicious, just my kind of flavors as well. Yum!
Perfect for this time of year Caroline-try it, I don’t think you’ll be disappointed. Thank you!
Yum yum!!! And I would have guessed mid-twenties for sure. Although I’m 31 and I am a really bad age guesser!
Well you’re just about spot on then lol Thank you 🙂
Happy birthday young lady 😉
The cake looks delish!!
Thanks Anjana, it’s definitely one of the best birthday cakes I’ve EVER had…and considering I made it myself I do feel more than a little proud of myself 😉
Happy Birthday, Jess! I hope you had a wonderful day. I thought you were in your early 20’s. No matter your age, you are a beautiful girl. And a great cook! I love this cake. It is perfect for fall. Pinning to make soon I hope!
And you’re really too sweet and kind and all those wonderful adjectives Shari. I do HIGHLY recommend you making the cake though. Thank you <3
I want a slice, NOW! Carrot cake is absolutely my favorite cake and this looks awesome.
Thank you Liz- if there is any improving on carrot cake to be had at all, it would be this cake for sure 🙂
Happy Birthday!! I thought you’re about 12, haha…just kidding! <3
LOL, it’s cool. Up until a couple years ago I was still getting mistaken for a teenager. Thanks Angie 🙂
This cake looks delicious!! Happy birthday!!
It was VERY delicious. Thank you!
This looks wonderful! I love seeing different varieties of carrot cake, and this is one I haven’t seen before. I hope you had a lovely birthday!
I like this even better than carrot cake to be honest- and that’s really sayin something because I LOVE carrot cake. Thank you!
This is such a visual treat! The cake looks delicious!