Apple Carrot Cake With Cream Cheese Filling & Praline Icing
photo by Michelle in KY
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 1 (8 ounce) package cream cheese, softened
- 2 cups sugar, divided
- 4 eggs
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 cups shredded peeled tart apples (I like to use Granny Smith)
- 1 cup shredded carrot
- 1⁄2 cup chopped pecans, toasted
-
PRALINE ICING
- 1⁄2 cup brown sugar (packed)
- 1⁄4 cup butter
- 2 tablespoons milk
- 1⁄2 cup confectioners' sugar
- 1⁄2 teaspoon vanilla extract (use good vanilla if you have it, so worth it!)
- 1⁄4 cup chopped pecans, toasted
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Michelle in KY
Alexandria, Kentucky