Cheesecake Stuffed Carrot Cake

Ingredients

Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• Walnuts for topping

Filling

• 2 8 ounce packages cream cheese, softened
• 2 eggs
• 2/3 cup sugar

Glaze

• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2-3 tablespoons water

Instructions

1. Preheat oven to 350F
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Pour half into a greased 10-12 cup bundt pan.
6. In a medium bowl mix together the cream cheese, 2 eggs and ? cups of sugar until all combined.
7. Spoon or pipe into a ring in the pan.
8. Cover with the remaining batter.
9. .Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. In a small pan mix together the glaze ingredients adding the water little by little until desired thickness.
12. Drizzle on the top of the cake and top with walnuts.
13. Serve!