Apple Pecan Carrot Cake

Apple Pecan Carrot Cake3

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.

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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.

Not so.

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.

Apple Pecan Carrot Cake1

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.

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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.

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Apple Pecan Carrot Cake


Recipe Courtesy of The Southern Cake Book

Print

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 Tbsp. Apple Cider Caramel Sauce, recipe follows
Cream Cheese Frosting, recipe follows

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cream Cheese Frosting

1 (8-oz.) container cream cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup whipping cream

Directions

For Cake:

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.

23 thoughts on “Apple Pecan Carrot Cake

    • 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 😉

  1. 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!

  2. Pingback: Fiesta Friday #88 - Fiesta Friday

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