3 eggs
1 3/4 c. sugar
3 c. shredded carrots
1 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 c. chopped pecans

Filling:

8 oz. cream cheese
1/4 c. sugar
1 egg

Frosting:

8 oz. cream cheese
1/4 c. butter
2 tsp. vanilla
4 c. confectioners sugar

In a mixing bowl, beat eggs and sugar. Add carrots and oil. Beat until blended. Combine the flour, soda, cinnamon and salt. Add to carrot mixture. Mix well. Stir in pecans. Pour 3 cups batter into greased and floured 10-inch tube pan. In a mixing bowl, beat cream cheese and sugar. Add egg. Mix well. Spoon over batter. Top with remaining batter.

Bake at 350°F for 55 to 60 minutes. Cool 10 minutes before removing from pan.

For frosting, in a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Gradually add confectioners sugar. Frost cake. Store in refrigerator.