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    You are in: Home / Recipes / Apple Carrot Cake With Cream Cheese Filling & Praline Icing Recipe
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    Apple Carrot Cake With Cream Cheese Filling & Praline Icing

    Apple Carrot Cake With Cream Cheese Filling & Praline Icing. Photo by Michelle in KY

    1/2 Photos of Apple Carrot Cake With Cream Cheese Filling & Praline Icing

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Michelle in KY's Note:

    I get recipe requests every time I make this cake. I think the original recipe came from Taste of Home. 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!

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    Units: US | Metric



    1. 1
      In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
    2. 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. 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. 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. 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.

    Ratings & Reviews:

    • on May 05, 2012


      I was excited about the concept of this recipe but it just didn't work for me. The only thing I did differently was to use half applesauce for the oil amount but I do that all the time without a problem. The cake was moist but had no flavor and the cream cheese filling had a strange texture. The praline was good but the pecans should be mixed in when it's still warm because the praline sets up too fast to get the pecans to stick. I really hate to give a low rating... the idea is good but the result wasn't what I expected.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2012


      Very good! I'll make this cake to sell at my stand!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2011

      This turned out great moist and very delicious! I hesitated to try this because nobody reviewed it yet and i usually only try recipes that are rated 5 stars by at least 10 people.So glad i took a chance on it! he only thing i did differently was t leave out the pecans...since i had none and didn't want to run out and buy them.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apple Carrot Cake With Cream Cheese Filling & Praline Icing

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 608.0
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 8.4 g
    Cholesterol 93.3 mg
    Sodium 411.0 mg
    Total Carbohydrate 69.6 g
    Dietary Fiber 2.2 g
    Sugars 50.7 g
    Protein 6.3 g

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