Apple Carrot Cake with Caramel

Ingredients

• 2 ⅓ cups finely chopped lightly toasted pecans, divided
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. apple pie spice
• ½ tsp. table salt
• 3 large eggs, lightly beaten
• 2 cups sugar
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 2 tsp. vanilla extract
• 2 cups peeled and grated Granny Smith apples
• 1½ cups grated carrots
• ⅔ cup plus 2 Tbsp. Apple Cider Caramel Sauce (recipe follows)

Instructions

1. 1Preheat the oven to 350°F. Scatter 1 ⅓ cups of the toasted pecans evenly into two well-buttered 9-inch round cake pans, shaking them to coat the bottoms and sides.
2. 2Whisk the all-purpose flour, baking soda, apple pie spice, and table salt together in a bowl.
3. 3In a large bowl, mix the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth. Gently stir in the flour mixture just until combined, then fold in the grated apples, grated carrots, and the remaining 1 cup of pecans. Divide the batter evenly between the prepared pans.
4. 4Bake at 350°F for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes before turning them out onto the racks to cool completely for about 1 hour.
5. 5Set one cake layer on a serving plate with the pecan side facing down. Spread ⅔ cup of the apple cider caramel sauce over the top, then place the second cake layer on top, also pecan side down.
6. 6Spread your preferred frosting over the top of the assembled cake. Drizzle the remaining 2 tablespoons of apple cider caramel sauce over the top, swirl it in gently, and serve right away.

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