1 brick (8-oz) cream cheese, softened
1/4 cup sugar
1 egg, beaten
Combine all ingredients in mixing bowl and beat until well blended; set aside.
2 cups flour
1 3/4 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup canola or coconut oil
3 eggs, beaten
3 cups shredded carrot
1/2 cup chopped walnuts (or pecans, if you prefer)
Powdered sugar for sprinkling
Preheat oven to 350 degrees.
Grease and lightly flour a 9-inch bundt pan.
Combine the flour, sugar, baking soda, cinnamon, and salt together.
Combine the oil and eggs in a small mixing bowl; add to the dry ingredients, mixing just until moistened. Fold in the carrots and nuts.
Reserve 2 cups of the batter; pour the remaining batter into the prepared pan. Pour the cream cheese mixture over the batter in the pan. Carefully spread the reserved batter over the cream cheese mixture being sure to cover well.
Bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean. Remove from oven to a wire rack and cool in pan 10 minutes. Remove from pan and sprinkle with powdered sugar.
This is an old Kraft's Foods recipe.