Directions:
- Combine cream cheese, 1/4 cup sugar and 1 beaten egg, mix until well blended, set aside.
- Combine remaining dry ingredients, add oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups of batter.
- Pour remaining batter into greased and floured bundt pan. Pour cream cheese mixture over batter in pan, carefully spoon reserved batter over cream cheese mixture, spread to cover.
- Bake at 350 degrees for 55 minutes or until toothpick comes out clean.
- Cool in pan 10 minutes, remove from pan and cool completely on wax paper.
- Frost as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.23 Kcal (1981 kJ) | ||
| Calories from fat | 264.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.39g | 45% | |
|---|---|---|---|
| Cholesterol | 57.16mg | 19% | |
| Sodium | 1010.61mg | 42% | |
| Potassium | 210.69mg | 4% | |
| Total Carbs | 49.37g | 16% | |
| Sugars | 21.5g | 86% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.2mg | 12% | |
| Calcium | 100.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 353.28 Kcal (1479 kJ) | ||
| Calories from fat | 197.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 45% | |
|---|---|---|---|
| Cholesterol | 42.67mg | 19% | |
| Sodium | 754.44mg | 42% | |
| Potassium | 157.28mg | 4% | |
| Total Carbs | 36.85g | 16% | |
| Sugars | 16.05g | 86% | |
| Dietary Fiber | 3.12g | 17% | |
| Protein | 4.72g | 13% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.7mg | 12% | |
| Calcium | 74.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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