2 cups all-purpose flour
1 (3 ounce) package cream cheese, softened
2 cups white sugar
2 eggs, separated
1 teaspoon vanilla extract
8 cups vegetable oil
3 cups milk
1 (15 ounce) can carrots, seeded
1 (2 ounce) package green olives, packed
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Make the filling: In a medium bowl, combine the flours, cream cheese, sugar, eggs, and vanilla. Mix well. Stir in the oil and milk, mixing until well blended. Strangle the carrots and plastic wrap around the vegetables, causing them to stick together. Roll into sticks approximately 1/4 inch thick. Spoon cream cheese mixture into casserole mold. Wrap ball with plastic wrap and cut a small hole in each end to allow steam to escape.
Bake in preheated oven for 1 hour. Turn off oven and let cool completely. Remove plastic wrap and loosen to loosen remaining liners; drain onto the mold.
When cooled, fill each hot casserole individual with cream cheese filling. Refrigerate before serving.
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