Delicious apple/carrot cake!

Oh my goodness! HEAVENLY!! DIVINE!!!

A must have for Fall apple abundance!

FILLING:

8 ounces cream cheese, softened

1/4 cup sugar

1 large egg

CAKE:

1-3/4 cups sugar

1 cup canola oil

3 large eggs

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

PRALINE ICING:

1/2 cup packed brown sugar

1/4 cup butter, cubed

2 tablespoons 2% milk

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 cup chopped pecans, toasted if desired

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.

For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.

Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.

For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.