Apple Carrot Cake With Cream Cheese Filling Praline Icing Recipes

APPLE-CREAM CHEESE BUNDT CAKE

Steps:

• Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

APPLE SPICE CREAM CHEESE FROSTING

Steps:

• Put the softened butter in the bowl of your mixer and mix until smooth.
• Add the powdered sugar, apple pie spice and vanilla. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl mid-way through.
• Add pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.
• Makes 6 cups frosting
• Use immediately or refrigerate. If you have beaten too long and it is too soft to pipe, just refrigerate for about 15 minutes and let it firm up again.
• ** You can make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3g) cinnamon, 1/2 teaspoon (2g) nutmeg, 1/4 teaspoon (1g) allspice and two dashes of cloves, stir to blend.

GRANDMA'S APPLE CARROT CAKE

Steps:

• In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

CARROT APPLE CAKE

Steps:

• Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
• Mix together flour, cinnamon, baking soda and salt in a large bowl.
• In another bowl, whisk together oil, sugars and eggs until well combined.
• Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
• Stir in grated carrots and apples until just combined and pour into baking pan.
• Bake for 30-35 minutes or until tests done in the center with a butter knife.
• Cool for 5 minutes then take out of pan to cool completely on a wire rack.
• For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
• Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
• Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
• Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

APPLE PRALINE CAKE

Steps:

• Place a rack in the center of your oven. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your bundt cake. Grease and flour your bunt pan and set aside.
• For the cream cheese filling, mix cream cheese and sugar in a bowl until smooth. Add your egg to the mixture and stir until incorporated.
• In a large bowl, whisk sugar, oil, and eggs until combined. In a medium bowl, stir flour, baking powder, cinnamon, salt, and baking soda. Slowly stir the flour mixture into the large bowl with sugar. Finally, incorporate apples, carrots, and pecans. Take care not to over-mix the batter at this point.
• Pour half of your cake batter into the pan. Add a layer of your cream cheese mixture. Then top with the remaining cake batter. Tap your pan a few times on the counter to remove any air bubbles and then smooth the top.
• Bake your cake for 50-60 minutes. To check for doneness, gently press down on the cake. If it bounces back completely, your cake is done! If your finger leaves an indent in the cake, it needs more time. Cool for 10 minutes before inverting onto a wire rack to cool completely.
• While the cake is cooling, make your icing. Bring brown sugar, butter, and milk to a boil in a medium saucepan. Stir continuously for one minute. Remove the pan and immediately stir in the confectioner's sugar and vanilla until combined. Drizzle the cooled mixture over the cake and sprinkle with pecans.

APPLE CARROT CAKE WITH CREAM CHEESE FILLING & PRALINE ICING

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• 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.
• 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.
• Bake at 350° 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.
• 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.

APPLE CARROT CAKE WITH CREAM CHEESE FILLING & PRALINE ICING

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• 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.
• 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.
• Bake at 350° 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.
• 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.