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Symphony Carrot Cake




Source of Recipe


Internet


List of Ingredients




One 8 ounce package of cream cheese, softened
1/4 cup of sugar
1 egg, beaten
2 cups of flour
1 3/4 cup of sugar
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 cup of oil
3 eggs, beaten
3 cups of shredded carrot
1/2 up of chopped nuts

Combine cream cheese, sugar and egg, mixing well until blended. 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-inch bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading until covered. Bake at 350ºF.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. 12 servings.


Recipe