I decided to do a little "theme baking" the other night.   I went with the Caramel Sauce theme!  How can you go wrong with Caramel Sauce with the addition of maple syrup and pecans?  YUM!

This Carrot Maple Apple Pecan cake came out so delicious and moist!  I shared it with a group of my Facebook Group friends on the White Lilly Baking Page, and they all agreed it does look fab!   It tastes as good as it looks!   This cake gains moisture as the days go.  That is, if it makes it past one day.

If you have followed me for a bit, you know that I am not a big icing fan.  I prefer a glaze or a syrup poured over the warm cake.  If you pour the glaze or sauce over the cake when it is warm, the moisture really sets in.  I had some Smucker's Caramel Sundae Sauce, so I wanted to give it a try.  Let's just say................YUM!   I added a little to the batter, but the big reveal came when I poured it over the warm cake.   My goodness it is delish!

I also added in a little of the Bourbon Maple Syrup to the batter.   I am really loving this flavor.  I have been putting it in cookies, granola, and cakes!  It is so good!

Here's the scoop on this beautiful Carrot Maple Apple Pecan Bundt Cake:


ingredients:

• 2 cups White Lilly all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon (I use organic Vietnamese cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola or vegetable oil (I use canola)
• 4 large eggs room temperature
• 1 and 1/2 cups  light brown sugar
• 1/2 cup granulated sugar
• 1 can Apple Pie Filling 
• 1 1/2  teaspoons pure vanilla extract  
• 3 cups grated carrots, lightly packed
• 1 cup maple pecans
• 2 Tablespoons of Bourbon Maple Syrup (or maple syrup)
• 2 Tablespoons of Smucker's Caramel Sauce   (more for pouring over warm cake)

Instructions:

To make the carrot cake:

• Preheat oven to 350°F Spray Bundt cake pan well with non stick cooking spray 
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, , and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.  
• Pour the wet ingredients (including the can of apple pie filling)  into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.  Fold in the maple pecans, maple syrup, and caramel sauce
• Pour the cake batter evenly into Bundt Pan. Bake at 350°F for 30-35 minutes or until the top of the cakes are set and a toothpick inserted into the center and comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes. Once the cakes have cooled, transfer to cake plate.   For the icing:  Pour a little of the Smucker's  Caramel Sundae Sauce over the cake.  I just drizzled it over each of the sections of the Bundt cake!

Keep the cake air tight.