Ingredients

8 ounces cream cheese; softened
1/4 C. sugar
1 egg; beaten
2 C. flour
1 3/4 C. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 C. oil
3 eggs; beaten
3 C. carrots; shredded
1/2 C. nuts; chopped

Cooking Instructions

Combine cream cheese sugar and egg, mixing until well blended. Set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 C. batter. Pour remaining batter into a greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. Bake at 350 for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar, if desired.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)