3 tablespoons butter or margarine
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped red onion
1 cup white sugar
1/2 cup vegetable oil
4 carrots, halved
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup milk
2 eggs
1 (8 ounce) can sliced pecans
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 (6 ounce) can sliced pecans, crushed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Sift together 2 tablespoons butter or margarine and flour. Stir in 1/4 teaspoon baking powder. Mix in salt and onion. Mix in sugar until well combined. Make a well in bottom of prepared pans and pour in oil. Mix until completely combined. Stir in carrots.
Pour batter into prepared pans. Bake in preheated oven for 50 minutes. With foil, place carrot halves on sides of pan. Cool 10 minutes. Remove carrot halves from pans. Cool slightly before cutting into strips.
In a large bowl, beat cream cheese until stiff peaks form. Mix 1/2 cup sugar with chopped pecans.
Dissolve cream cheese into remaining sugar and mix thoroughly. Drizzle over carrot halves and sprinkle pecans over top.
Top each carrot strip with one egg, filling loosely, and one half of the cream cheese mixture. Top with remaining cream cheese mixture. Spoon cream cheese mixture into cooled crust.
Bake in preheated oven for 60 minutes. Cool completely before cutting into small squares. Chill in refrigerator.
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