1 (3 ounce) package cream cheese, softened
3/4 cup butter
1 cup white sugar
1 cup boiling water
1/2 teaspoon vanilla extract
1 (16 ounce) can sliced caraway leaves
2 tablespoons milk
1 teaspoon lemon extract
1 cup chopped pecans
1 cup sliced almonds
1 cup chopped pecans
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9 inch round pie pan.
In a large bowl, beat cream cheese until smooth. Mix in butter until smooth. Mix in sugar, boiling water and vanilla until smooth. Move to a large bowl. Beat in carrots, celery and salt. Stir in flour, carrots, celery and salt. Mix in pecans, almonds and pecans. Pour mixture into baking dish.
Bake in preheated oven for 12 to 15 minutes, or until apples are tender. Serve warm.