1/2 cup butter
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup chopped carrot
1 cup chopped walnuts
1 (16 ounce) can cherry pie filling
1 (8 ounce) package frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Combine the butter, sugar, egg, and vanilla in a medium bowl. Beat until light and fluffy. Mix carrot and walnuts; stir into the butter mixture.
Shape the mixture into a rectangle and cut each strip in half horizontally. Place one carrot strip on the bottom half of each pan. Place a layer of fruit on top of the carrot strip. Spread whipped topping over fruit. Repeat with remaining fruit. Place whipped topping on top of fruit.
Pour filling into prepared pans. Spread cream cheese mixture over the filling areas. Place pecans on top of pecans. Refrigerate for at least 2 hours.