Ingredients
8 ounces cream cheese, softened1/4 cup sugar1 large eggCAKE:1-3/4 cups sugar1 cup canola oil3 large eggs2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1/4 teaspoon baking soda2 cups chopped peeled tart apples1 cup shredded carrots1/2 cup chopped pecans, toastedPRALINE ICING:1/2 cup packed brown sugar1/4 cup butter, cubed2 tablespoons 2% milk1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract1/4 cup chopped pecans, toasted
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.
For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.
For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners’ sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.
