Ingredients: |
Ingredients: Ingredients 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 1 egg CAKE: 1-3/4 cups sugar 1 cup canola oil 3 eggs 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon baking soda 2 cups chopped peeled tart apples 1 cup shredded carrots 1/2 cup chopped pecans, toasted PRALINE ICING: 1/2 cup packed brown sugar 1/4 cup butter, cubed 2 tablespoons 2% milk 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 cup chopped pecans, toasted
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Directions: |
Directions:1. 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. 2. 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. 3. 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. 4. 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. Yield: 12 servings. |