8 ounces cream cheese, softened
1/4 cup sugar
1 and 3/4 cups sugar
1 cup oil
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped Granny Smith's apples
1 cup shredded carrots
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup butter
2 tablespoons milk
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup chopped pecans, toasted
Preheat oven to 350 degrees.
Grease and flour a Bundt pan.
In small bowl, make filling:
Beat cream cheese, sugar and egg until smooth.
Make cake mixture:
In a large bowl, beat sugar, oil and eggs until well blended.
In another bowl, sift flour, baking powder, baking soda, cinnamon and salt.
Gradually beat flour mixture into egg mixture.
Stir in apples, carrots and pecans.
Transfer half of cake batter into Bundt pan.
Layer with cream cheese mixture, then remaining batter.
Bake for 50-60 minutes until firm.
Cool 10 minutes, then remove from pan.
In saucepan, combine brown sugar, butter and milk.
Bring to a boil for 1 minute.
Remove from heat and whisk in powdered sugar and vanilla until smooth.
Drizzle icing over cake and sprinkle with toasted pecans.