-Pat Dwigans fwds07a- 8 oz Cream cheese; softened
1/4 c Sugar
1 Egg; beaten
—– 2 c Flour
1 3/4 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Oil
3 Eggs; beaten
3 c Carrots; shredded
1/2 c Nuts; chopped
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 cups 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. Variation. Substitute light Philadelphia Brand Neufchatel cheese for cream cheese. —–