Easy Carrot Cake

I have no idea where I got this recipe.  I have it written on a bedraggled piece of notebook paper stuck into a cookbook.  I love carrot cake but the normal version with the two inches of cream cheese frosting and the raisins is too much.  Not to mention, I hate cooked raisins. 

Surprise Carrot Cake

1 8-ounce 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

2 cups shredded carrots

1/2 cup chopped nuts

Preheat oven to 350.  Grease and flour 9 inch Bundt pan.

Combine cream cheese, sugar and beaten egg with mixer.  Set aside.

Combine dry incredients.  Add combined oil and other 3 eggs, mix just until moistened with mixer on low/medium.  Fold in carrots and nuts by hand.  Pour 2/3 of batter into prepared pan.  Pour cream cheese mixture over then add remaining cake batter carefully, spreading to cover.  Bake for 55 minutes or until toothpick inserted near middle comes out clean.  Cool ten minutes, remove from pan.  Sprinkle with powdered sugar.

Comments

[CappyPrincess]

So, I have to admit that when I saw the goop in the bowl I was not convinced this was going to turn out well - I was pleasantly surprised, however. Thanks for sharing this great variation of an old favorite.

[Skylarrr]

This recipe is amazing! It is tasty, not to mention addicting! Wow, f i could thank the person for making this recipe,I'd be down on my knees admirering them!

[june]

my god this the best i have ever had -- you rock

[Cecilia]

Thanks for putting this up! I've been looking for this recipe which I believe is originally from the Philadelphia Cream Cheese Cookbook, that unfortunately I no longer have.