Cream Cheese-Swirled Carrot Cake

Cream Cheese-Swirled Carrot Cake

Makes 9 servings.



FILLING

2 (3-oz.) pkg. cream cheese, softened

3 tablespoons sugar

1 egg



CAKE

1 egg

1 cup milk

1/2 cup butter, melted

2 (8.1-oz.) pkg. Carrot Cake Muffin Mix



1 . Heat oven to 350°F. Grease 8 or 9-inch square pan. In small bowl, combine all topping ingredients; beat until smooth. Set aside.

2 . Beat 1 egg in medium bowl. Add all remaining cake ingredients; stir until well blended. Pour into greased pan. Drop spoonfuls of filling over batter. With knife, swirl filling into batter, turning some of batter over top of filling.

3 . Bake at 350°F. for 35 to 45 minutes or until topping is set. Cool in pan on wire rack for 30 minutes or until completely cooled.