Combine dry ingredients.
Add combined oil and eggs mixing until just moistened.
Fold in carrots and nuts.
Reserve 2 cups batter; pour remaining batter into greased and floured 9 inch bundt or tube pan. Pour cream cheese mixture over batter, carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Bake 350 degrees for 65 minutes or until wooden toothpick comes out clean. Cool 10 minutes; remove from pan. Cool throughly. Sprinkle with powdered icing sugar, if desired.

*for a change, use in recipe 1 can drained crushed pineapple, increase flour to 2 1/2 cups

*this is a recipe from Linda that a co-worker gave her at work...a really good recipe