Surprise Carrot Cake

Ingredients:

• 3 cups shredded carrots
• 1 3/4 c. sugar
• 1 cup canola oil
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup chopped pecans
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 c. sugar
• 1 egg
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 c. butter, softened
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar

Directions

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.
• In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 12-16 servings.