Tarts D'Italiano !
Recipe by Jessica R.
Ingredients:Cream Cheese Mixture:
1 250 gr. pkg. regular cream cheese (room temperature)
1/2 cup white sugar
1/4 cup butter (room temperature)
1 large egg
1 1/2 teaspoons pure vanilla extract
1/3 cup all purpose flour
1 3/4 cups grated carrots
3/4 cups golden raisins
3/4 cups chopped pecans
1 1/2 cups DItaliano 100% Whole Wheat Bread (ground into bread crumbs)
1 14 oz. tin crushed pineapple with juice
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon fresh grated ginger
1/2 cup canola oil
2 medium size eggs
1 cup brown sugar
2 1/4 cups icing sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoon milk
Directions:Preheat oven to 350 degrees f.
Cream Cheese Mixture:
In medium size bowl with electric beaters, cream the cream cheese until fluffy, beat in butter until fluffy scraping down sides of bowl. Beat in the sugar, egg, vanilla, and flour until light and creamy. Set aside.
In a medium size bowl, pour pineapple and juice over the bread crumbs and stir until well combined. Set aside.
Meanwhile in a large bowl mix the following ingredients in order and mix well: grated carrots, raisins, pecans, brown sugar, canola oil, eggs, grated ginger. In another bowl sift the flour, baking soda, baking powder, cinnamon, cloves, nutmeg. Add the flour mixture and the pineapple mixture to the carrot mixture all at once. Stir until well incorporated and the batter is just moist.
In a medium size bowl whisk the icing sugar with vanilla extract and milk until it becomes pourable. Cover bowl with saran and set aside.
Grease and flour a 10 inch deep sided bunt pan. Spoon 1/2 the carrot cake batter evenly covering bottom of bunt pan. Drop the cream cheese mixture by spoonfuls in center of carrot cake going around the whole cake. Spoon on remaining carrot cake batter on top of cream cheese mixture, covering evenly. Place on center rack of 350 degree f oven and bake for 50 - 60 minutes just until an inserted toothpick comes out clean. Remove from oven, let rest for 10 minutes. Turn onto a cooling rack and cool fully. Place onto a large decorative plate and drizzle Icing glaze over top of cake evenly. Makes 10 large slices. Enjoy with a tall glass cold milk!!!!!
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