Ingredients
1¾cupssugar
1cupvegetable oil
3eggs,room temperature
2cupsflour
2tspbaking powder
2tspground cinnamon
½tspsalt
½tspbaking soda
2cupsapples,chopped, peeled
2cupscarrot,shredded
½cupwalnuts,chopped
8ozcream cheese,(1 package), softened
¼cupsugar
1egg
⅓cupbrown sugar,packed
3tbspbutter
2tbspheavy cream
⅓cuppowdered sugar
½tspvanilla
¼cupflour
¼cupshortening
¼cupvegetable oil
Preparation
Preheat the oven to 350 degrees F.
Combine the flour, shortening and vegetable oil.
Brush a 10-inch tube pan with the cake release or grease and flour well. Any remaining can be stored at room temperature for later use.
Beat the cream cheese and sugar with a hand mixer until fluffy. Add the egg and combine until smooth. Set aside.
Combine the flour, baking powder, cinnamon, salt, and baking soda.
Whisk together the sugar, oil, and eggs. Add the flour mixture a little at a time, stirring to combine.
Mix in the apples, carrots, and walnuts.
Pour half of the batter into the greased pan. Gently spoon the cream cheese mixture over the batter, keeping it in the center. Top with the remaining carrot-apple batter.
Bake for 50 to 60 minutes or until a toothpick comes out clean.
Cool for 15 minutes in the pan, then gently loosen the edges, and invert onto a wire rack to cool completely.
Bring the brown sugar, butter, and cream to a boil over medium-high heat. Allow to boil for 1 minute, stirring constantly.
Whisk in the powdered sugar and vanilla until smooth.
Drizzle over cake while warm, then serve and enjoy!
