Surprise Carrot Cake

Ingredients
3 cups shredded carrots
134 cups sugar
1 cup canola oil
3 large eggs room temperature
2 cups allpurpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
12 cup chopped pecans
frosting
1 package 8 ounces cream cheese softened
14 cup 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 10in. 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 5560 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice 570 calories 30g fat 10g saturated fat 92mg cholesterol 442mg sodium 71g carbohydrate 55g sugars 2g fiber 6g protein.