Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add sour cream and 1 egg; beat just until blended. Reserve for later use.
Combine flour, baking powder, baking soda and cinnamon; set aside. Beat remaining eggs in large bowl with mixer until blended. Add pineapple, carrots, brown sugar and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in nuts.
Spoon half the carrot cake batter into greased and floured 9x5-inch loaf pan; spread to evenly cover bottom of pan. Cover with reserved cream cheese mixture. Top with remaining cake batter, being careful to completely cover cream cheese mixture with cake batter.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.