Philadelphia Cream Cheese Cookbook because I had all of the ingredients on hand and because it is a really moist and tasty cake. Though I love traditional carrot cake slathered with rich frosting, the "surprise" cream cheese filling in this version is a very nice contrast in taste and texture. The addition of 3 cups of carrots is an added benefit and a dusting of confectioners sugar completes the cake.
SURPRISE CARROT CAKE
1 (8 oz.) pkg. Philadelphia Brand 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
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 of batter; pour remaining batter into 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 degrees, 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.