Surprise Carrot Cake

Surprise Carrot Cake

1 (8 oz) package cream cheese, softened
1/4 cup sugar
1 egg, beaten
2 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
3 eggs, beaten
3 cups shredded carrots
1/2 cup chopped nuts

Combine cream cheese, sugar and one egg, mixing until well blended. Set aside. Combine dry ingredients. Combine oil and 3 eggs, mix into dry ingredients just until moistened. Fold in carrots and nuts. Pour half of batter into a greased and floured 9 inch Bundt pan. Pour cream cheese mixture around the middle. Carefully spoon rest of batter over cream cheese mixture, spreading to cover. Bake at 350 degrees for 55 minutes or until wooden pick comes out clean from center of cake. Cool for 10 minutes and remove from pan. Cool thoroughly.

Notes: You can add raisins to this cake if you wish, just be sure they are moist (you may need to soak them). Sprinkle cake with powdered sugar or drizzle with powdered sugar icing if desired. (Good without topping, too)

Low cal note: you can replace half the sugar in the cake with Splenda if desired.