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“Each fall this cake is a family favorite. Baked with a layer of cream cheese filling in a fluted tube pan.. Topped with a PRALINE ICING.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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°F/180Cfor 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 cake. Sprinkle with pecans. Yield: 12 servings.
  6. Nutrition Facts: 1 slice equals 614 calories, 36 g fat (9 g saturated fat), 102 mg cholesterol, 407 mg sodium, 68 g carbohydrate, 2 g fiber, 7 g protein.

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