1 (8 oz.) pkg. 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. shredded carrots

Combine cream cheese, sugar and 1 egg, mixing until well blended. Set aside. Combine dry ingredients. Add combine oil and eggs, mixing until moistened. Fold in carrots. Reserve 2 cups batter; pour remaining batter into greased and floured Bundt pan. Pour cream cheese mixture over batter.

Carefully spoon reserved batter over cream cheese mixture, spreading to cover. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Sprinkle with powdered sugar.