Apple Carrot Cake With Cream Cheese Filling & Praline Icing

READY IN: 1hr 45mins
Recipe by Michelle in KY

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!

Top Review by Glimmer

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.

Ingredients Nutrition


  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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