Carrot Cake

Ingredients

• 2 cups flour
• 1 3/4 cup sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 cup oil
• 3 eggs, beaten
• 3 cups shredded carrot

Filling:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 egg, beaten

Directions

Preheat oven to 350 degrees.

Filling: 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.

Reserve 2 cups batter and pour remaining batter into greased and floured 9" Bundt pan.

Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream cheese mixture, spreading to cover.

Bake 55 minutes or until wooden toothpick comes out clean. Cool 10 minutes and remove from pan to cool thoroughly. Sprinkle with powdered sugar, if desired.