Apple Carrot Cake With Cream Cheese Filling & Praline Icing |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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I get recipe requests every time I make this cake. I have a Kitchenaid mixer with the shredder attachment and use that to shred up the carrot, apple, and even the toasted pecans, but any shredder will do, or you could chop with a good old-fashioned kitchen knife instead. Note: Be sure to both grease AND flour your tube pan as this cake is very moist and needs the flour to help it release from the pan. Enjoy. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 cups sugar, divided |
4 eggs |
1 cup canola oil |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/4 teaspoon baking soda |
2 cups shredded peeled tart apples (i like to use granny smith) |
1 cup shredded carrot |
1/2 cup chopped pecans, toasted |
1/2 cup brown sugar (packed) |
1/4 cup butter |
2 tablespoons milk |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract (use good vanilla if you have it, so worth it!) |
1/4 cup chopped pecans, toasted |
Directions:
1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.
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