• Preheat the oven to 350℉.
• In a small bowl, beat the cream cheese, sugar, and egg until smooth and creamy. Set aside.
  1 (8 oz.) package cream cheese (softened), 1/4 cup sugar, 1 large egg
• In a separate bowl, mix the oil, sugar, and eggs until well creamed.
  1 cup canola or vegetable oil, 1 1/2 cups sugar, 3 large eggs (room temperature)
• In another bowl, mix the dry ingredients. Then add the dry ingredients to the wet mixture and mix to combine.
  2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg or allspice
• Stir in the apples, carrots, and pecans.
  2 1/4 cups peeled and finely chopped tart apples, 1 cup carrots (shredded), 1/2 cup chopped pecans (optional)
• Grease and flour a 10" bundt cake pan and spread half of the apple batter into the bottom of the pan. Spread the cream cheese mixture over the top. Then spread the remaining half of the batter over the cream cheese layer.
• Bake for 55 - 60 minutes or until a toothpick comes out with only a few crumbs. Cool for 10 minutes, then place a large plate onto the top of the pan and flip it out. Cool and drizzle with the caramel glaze.
• Store in an airtight container in the refrigerator for up to 5 - 7 days.

Caramel Glaze:

• In a saucepan, bring the butter, brown sugar, and milk to a rolling boil. Cook and stir for about a minute.
  4 tablespoons butter (1/4 c.), 1/2 cup brown sugar, 3 tablespoon milk, 1/2 cup powdered sugar, 1 teaspoon vanilla
• Remove from the heat and add the powdered sugar and vanilla. Whisk until smooth, stir in the pecans, and immediately drizzle over the cooled cake. (If desired, you can leave out the pecans, or sprinkle them over top of the glaze instead.)
  1/4 cup chopped pecans (optional)