Ingredients: |
Ingredients: 1 1/2 cups chopped pecans 1 tablespoon butter, melted 1/8 teaspoon kosher salt 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon table salt 1/2 cup butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 1/2 cup canola oil 3 large eggs 3/4 cup buttermilk 2 teaspoons vanilla extract 3 cups grated carrots 1 cup peeled and grated Granny Smith apple 1 cup sweetened flaked coconut
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Directions: |
Directions:Step 1 Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
Step 2 Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
Step 3 Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
Step 4 Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans. |