Normally I don't eat carrot cake because it's a trick to get you to eat vegetables. But I made an exception for this one. Moist cake; rich, caramel icing; nuts; cream cheese. What more could you ask for in a cake?
Yield: 10 Servings
Adapted from Taste of Home.
Yield: 10 Servings
Ingredients
- Cake
- 8 oz. cream cheese, softened
- 2 cups sugar, divided
- 1 cup oil
- 4 eggs, divided
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp baking soda
- 2 cups peeled & chopped tart apples
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- Frosting
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 2 tbsp milk
- 2/3 cup powdered sugar
- 1/2 tsp vanilla
- 1/4 cup chopped pecans
Directions
- Beat together cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg. Set aside.
- Combine oil, remaining sugar, and remaining eggs until well mixed. Set aside.
- Combine flour, baking powder, cinnamon, salt, and baking soda. Mix into the oil mixture. Stir in the apples, carrots, and pecans.
- Grease and flour a bundt pan. Pour in half of the batter. Spread the cream cheese mixture over top. Cover with remaining batter.
- Bake at 350°F for 55-70 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- For the frosting, combine the brown sugar, butter, and milk in a saucepan. Heat until the butter is melted and then bring to a boil for 1 minute.
- Remove from heat and stir in the powdered sugar and vanilla. Drizzle over the cake and sprinkle with nuts.
- The icing will set quickly as it cools, so don't dawdle on this step.
- Store in the refrigerator.
Adapted from Taste of Home.
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