2 (4 ounce) cans peeled and sliced carrots
1 (6 ounce) can sliced mushrooms, drained
1 (1 ounce) package instant cream cheese mix
1/2 teaspoon salt
2 dashes vanilla extract
2 cups chopped pecans
3 cups marshmallow creme
1 1/4 cups milk
1/2 cup vegetable oil
1 tablespoon fine wine
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place carrots in a medium saucepan with room temperature water to cover. Cook over low heat for 15 minutes, turning carrots occasionally until carrots are tender. Drain and set aside
Stir mushrooms in a medium bowl into carrots. Remove from heat and mash. Beat cream cheese and salt together, then both into the vegetable mixture.
Stir in pecans, mix until well blended. Fold in marshmallow creme, then evenly spread over carrot mixture. Pour the milk mixture over all. When all is mixed, roll out to about 1/2 inch thick. Place a sheet of waxed paper on the bottom of the 8 inch cake pan. Fill each seam with a tablespoon of marshmallow cream.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Using an index, slowly rotate the cake while still in the pan. Remove and cool on a wire rack. Serve warm or at room temperature.
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