Cake Batter

1 ¼ cups flour
1 tsp Baking Powder
1 tsp ground cinnamon
Pinch ground nutmeg
¾ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 carrots, shredded (about 1 cup)

Cream Cheese Mixture

1 pkg. (250 g) Philadelphia Brick Cream Cheese
¼ cup white sugar
2 Tbsp flour
1 egg

Directions

1. Heat oven to 350°F.
2. Combine 1 ¼ cups flour, baking powder and spices.
3. In a separate bowl beat butter, brown sugar and ½ cup granulated sugar in large bowl with mixer until blended.
4. Add 2 eggs and carrots; mix well.
5. Gradually beat in flour mixture until blended.
6. Prepare a 9x13-inch pan sprayed with cooking spray and a piece of parchement paper along the bottom or prepare a muffin pan with paper liners
7. Spread carrot mixture onto bottom of 9x13 pan or evenly distribute into muffin pan
8. Beat cream cheese and remaining granulated sugar with mixer until blended.
9. Add remaining egg and flour; mix well. Drop in spoonfuls over batter in pan; swirl gently.
10. Bake 9x13 pan for 30 to 35 minutes, Bake muffin pan for 20-25 minutes or until toothpick inserted in centre comes out clean. Cool completely.