Carrot Bundt Cake with Cream Cheese Filling

Name: Carrot Bundt Cake with Cream Cheese Filling
Total time: 75
Yield: 12
Ingredients: 1 (8 ounce) package cream cheese, softened; 0.25 cup white sugar; 1 large egg, beaten; 2 cups all-purpose flour; 1.75 cups white sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 cup vegetable oil; 3 large eggs, beaten; 3 cups shredded carrots

Recipe by Donna from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

12 servings

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1 (8 ounce) package cream cheese, softened
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0.25 cup white sugar
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1 large egg, beaten
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2 cups all-purpose flour
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1.75 cups white sugar
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2 teaspoons baking soda

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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 cup vegetable oil
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3 large eggs, beaten
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3 cups shredded carrots

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.