Sunday, August 14, 2011
Super Moist Apple - Carrot Cake
I'm well aware that fall is a month away. But a person can dream, can't they? So let's pretend that a cool northern breeze is blowing through the trees. And autumn fruits that have spent the entire summer soaking up energy from soil and sun are waiting in local produce stands. This recipe calls for apples, nature's purest gift.
Ingredients for Cake:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
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 chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
Ingredients for Praline Icing:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
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 apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-inch fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at 350 degrees 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 cake. Sprinkle with pecans.
Adapted from Taste of Home.