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Cream Cheese Swirled Carrot Cake


1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 egg
1 pkg. Betty crocker Supermoist carrot cake mix
1/2 c. chopped walnuts


Heat oven to 350 degrees. Generously grease and flour rectangular pan, 13 x 9 x 2 inches. Beat cream cheese, sugar, vanilla and egg in small bowl on medium speed until smooth; reserve.

Prepare cake mix as directed on package. Pour into pan. Spoon cream cheese mixture by generous tablespoonfuls randomly in 10 to 12 mounds onto batter, not touching sides of pan. Cut through batter with knife in S-shaped curves in one continuous motion.

Turn pan 1/4 turn and repeat cutting for swirled effect. Sprinkle with chopped walnuts. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center. Cool completely. Serve with sweetened whipped cream and chopped nuts if desired.

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