Surprise Carrot Cake

I haven't made this for a while but as I remember it is very moist. You could ice it if you wish but it is good without .

1 8 ounce package cream cheese, softened

1/4 cup sugar

1 egg beaten, 2 cups flour

3 cups shredded carrot

1 3/4 cup sugar

1/2 cup chopped nuts

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 cup vegetable oil

3 eggs beaten

Combine cream cheese, 1/4 cup sugar and 1 egg, Mix with electric mixer until well blended. Set aside.  Combine dry ingredients, add oil and eggs, mixing just until moistened.  Fold in carrots and nuts.  Reserve 2 cups batter, Pour remaining batter into greased and floured bundt pan.  Pour cream cheese mixture over batter-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 10 minutes, remove from pan and cool completely.  sprinkle with powdered sugar or frost as desired.