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. salt
1 c. oil
3 eggs, beaten
3 c. shredded carrots
1/2 c. chopped nuts

Combine cream cheese, sugar and 1 beaten egg; set aside.

Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter; 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 at 350 degrees for 55 minutes, or until pick comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar.