Apple Pecan Carrot Cake Recipes

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GRANDMA'S APPLE CARROT CAKE



Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE-PECAN CARROT CAKE



Apple-Pecan Carrot Cake image

Southern Living Magazine recipe. This cake has Mascarpone Frosting piled on top and Apple Cider Caramel Sauce in between layers and salty-sweet spiced pecans scattered about. The photo alone looks good enough to eat.

Provided by Pat Duran

Categories     Other Sauces

Time 1h5m

Number Of Ingredients 23

CAKE
2 1/3 c finely chopped lightly toasted pecans, divided
2 c all purpose flour
2 tsp baking soda
2 tsp apple pie spice
1/4 tsp salt
3 large eggs, lightly beaten
2 c granulated sugar
3/4 c vegetable oil
3/4 c dairy buttermilk
2 tsp vanilla extract
2 c peeled and grated granny smith apples
1 1/2 c grated carrots
APPLE CIDER CARAMEL SAUCE
1 c apple cider
1 c light brown sugar, firmly packed
1/2 c butter
1/2 c whipping cream
MASCARPONE FROSTING
1 c mascarpone cheese
1/4 c powdered sugar
2 tsp vanilla extract
1 c heavy cream

Steps:

  • 1. Heat oven to 350^. Butter well 2 parchment covered 9-inch cake pans. Sprinkle with 1 1/3 cups of toasted pecans. Shake pan to coat bottoms and sides of pans with the nuts.
  • 2. Stir together the flour,soda,salt and apple pie spice. Stir eggs,sugar vegetable oil, buttermilk and vanilla in a large bowl until well blended. Fold in apples, carrots and remaining 1 cup of pecans. Pour batter evenly into prepared pans.Bake for 30-35 minutes until toothpick test comes out clean. Cool in pans for 10 minutes. Remove pans and cool completely, about 1 hour.
  • 3. Place 1 cake layer, pecan side down, on serving plate. Spread top of cake layer with 2/3 cup of the Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle some of the caramel sauce over frosting, and swirl sauce into frosting. Serve immediately. Refrigerate any left over cake.
  • 4. APPLE-CIDER-CARAMEL-SAUCE: (make this the day before) 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 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.
  • 5. MASCARPONE FROSTING: Stir mascarpone cheese, powdered sugar and vanilla in a medium bowl just until blended. Beat cream at low speed with mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Gently fold whipped cream mixture into mascarpone cheese..Use immediately.

APPLE-PECAN CARROT CAKE RECIPE - (4.6/5)



Apple-Pecan Carrot Cake Recipe - (4.6/5) image

Provided by Tufgrlz

Number Of Ingredients 23

cup plus 2 Tbsp. Apple Cider Caramel Sauce:
2 1/3 2 1/3 1/3 cups finely chopped lightly toasted pecans, divided
2 2 2 cups all-purpose flour
2 2 2 teaspoons baking soda
2 2 2 teaspoons apple pie spice
1/2 1/2 1/2 teaspoon table salt
3 3 3 large eggs, lightly beaten
2 2 2 cups sugar $
3/4 3/4 3/4 cup vegetable oil
3/4 3/4 3/4 cup buttermilk
2 2 2 teaspoons vanilla extract
2 2 2 cups peeled and grated Granny Smith apples
1 1/2 1 1/2 1/2 cups grated carrots
1 1 1 cup apple cider
1 1 1 cup firmly packed light brown sugar
1/2 1/2 1/2 cup butter $
1/4 1/4 1/4 cup whipping cream
Marscapone Frosting:
1 1 container 1 (8-oz.) container mascarpone cheese
1/4 1/4 1/4 cup powdered sugar
2 2 2 teaspoons vanilla extract $
1 1 1 cup whipping cream
3 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. )

Steps:

  • 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 Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

APPLE PECAN CARROT SQUARES



Apple Pecan Carrot Squares image

You can enjoy this healthy and delicious dessert any time of day. A twist on the traditional carrot cake, this recipe produces a moist and flavorful bar-type cake with a delectable apple pecan topping.

Provided by sszz907

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 cup oats
1/2 cup white flour
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
2 carrots, shredded
1/2 cup applesauce
1/2 cup vanilla yogurt
1 egg
1 teaspoon vanilla
1 golden delicious apple, sliced
1/4 cup maple syrup
1 teaspoon lemon juice
3 tablespoons vanilla yogurt
1/2 cup pecan halves
3 tablespoons brown sugar

Steps:

  • Preheat the oven to 350°F and grease a _x_ inch pan.
  • Mix the oats, flour, brown sugar, salt, baking soda, cinnamon, and nutmeg in a bowl.
  • In a separate bowl mix the shredded carrot, applesauce, yogurt, egg, and vanilla together.
  • Gradually mix the dry ingredients into the second bowl. Add in the golden raisins.
  • Pour the cake batter into the pan.
  • Put the apple slices into a bowl and add in the maple syrup, lemon juice, and yogurt. Mix the contents together to coat the apple slices.
  • Spread the apple slices on top of the cake batter and pour out all of the syrup mix.
  • Arrange the pecan halves on top of everything and sprinkle on the remaining 3 tablespoons of brown sugar.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for five minutes before cutting into squares and serving.

Nutrition Facts : Calories 433.7, Fat 9.9, SaturatedFat 1.8, Cholesterol 38.9, Sodium 304.4, Carbohydrate 80.9, Fiber 6, Sugar 44.7, Protein 9

CARROT APPLE CAKE



Carrot Apple Cake image

This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!

Provided by Karamia

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 pinch salt
3/4 cup vegetable oil
1/2 cup white sugar
1/2 cup dark brown sugar, packed
2 large eggs
1 1/2 cups grated carrots
1 cup grated apple
6 ounces cream cheese, softened
3 tablespoons unsalted butter, softened (no substitutes)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
walnut halves
grated lemon, rind of

Steps:

  • Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
  • Mix together flour, cinnamon, baking soda and salt in a large bowl.
  • In another bowl, whisk together oil, sugars and eggs until well combined.
  • Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
  • Stir in grated carrots and apples until just combined and pour into baking pan.
  • Bake for 30-35 minutes or until tests done in the center with a butter knife.
  • Cool for 5 minutes then take out of pan to cool completely on a wire rack.
  • For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
  • Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
  • Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
  • Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4

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