Apple Carrot Cake With Cream Cheese Filling & Praline Icing

• 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

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 350u0b0 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 cooled cake. Sprinkle with pecans.

cream cheese, sugar, eggs, canola oil, flour, baking powder, ground cinnamon, salt, baking soda, apples, carrot, pecans, icing, brown sugar, butter, milk, confectioners, vanilla, pecans

Taken from www.food.com/recipe/apple-carrot-cake-with-cream-cheese-filling-praline-icing-466560 (may not work)