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!
- 226.79 g package cream cheese, softened
- 473.18 ml sugar, divided
- 4 eggs
- 236.59 ml canola oil
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 9.85 ml ground cinnamon
- 4.92 ml salt
- 1.23 ml baking soda
- 473.18 ml shredded peeled tart apples (I like to use Granny Smith)
- 236.59 ml shredded carrot
- 118.29 ml chopped pecans, toasted
- 118.29 ml brown sugar (packed)
- 59.14 ml butter
- 29.58 ml milk
- 118.29 ml confectioners' sugar
- 2.46 ml vanilla extract (use good vanilla if you have it, so worth it!)
- 59.14 ml chopped pecans, toasted
- In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
- 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.
- 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.
- 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.
- 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.