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| Symphony Carrot Cake
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 |
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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. Cookbooks |
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