Apple-Pecan Carrot Cake

• 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

1. Preheat oven to 350u0b0. 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 350u0b0 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.

pecans, flour, baking soda, apple pie spice, salt, eggs, sugar, vegetable oil, buttermilk, vanilla, apples, carrots

Taken from www.myrecipes.com/recipe/apple-pecan-carrot-cake (may not work)