1 (8 oz.) cream cheese, softened or lite Neufchatel cheese
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 carrot
1/2 c. chopped nuts

Combine first 3 ingredients, 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, pouring 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°F for 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.