-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.
