Surprise Carrot Cake

This is always such a hit! Perfect cake to take to a fall pitch-in!

Suprise Carrot Cake
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3 eggs
1 ¾ cups sugar
3 cups shredded carrots
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
½ cup chopped pecans or ½ cup raisins (optional)

FILLING:
1 pkg. (8 oz.) cream cheese, softened
¼ cup sugar
1 egg

FROSTING:
1 pkg. (8 oz.) cream cheese, softened
¼ cup butter, softened (1/2 stick)
2 tsp. vanilla extract
4 cups powdered sugar

In a mixing bowl, beat eggs and sugar. Add carrots and oil; beat until blended. Combine the flour, baking soda, cinnamon, and salt. Add to carrot mixture; mix well. Stir in pecans or raisins if desired. Pour 3 cups batter into greased and floured 10 in. bundt or tube pan.

In a mixing bowl, beat cream cheese and sugar. Add egg, mix well. Spoon over batter. Top with remaining batter.

Bake at 350 degrees for 55-60 minutes or until 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 mixing bowl, beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar. Frost cake. Store in the refrigerator. 12-16 servings