Ingredients: 

1 ½ cups chopped pecans

1 tablespoon butter, melted

⅛ teaspoon kosher salt

2 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon table salt

½ cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

½ cup canola oil

3 large eggs

¾ cup buttermilk

2 teaspoons vanilla extract

3 cups grated carrots

1 cup peeled and grated Granny Smith apple

1 cup sweetened flaked coconut

Steps to Make It: 

Step 1: Preheat the oven to 350°F. Toss together the first 3 ingredients; spread in a single layer in a foil- lined pan. Bake for 10 minutes or until toasted, stirring once.

Step 2: Stir together flour and the 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°F for 23 to 28 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 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

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