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Hidden-frosting Carrot Zucchini Cake

Author/Submitted by:
Servings: 4
Categories: Cakes / Desserts

6  oz  Cream cheese, softened
2/3  c  Sugar
3    Eggs
1 1/3  c  Packaged biscuit mix
2  ts  Pumpkin pie spice
1/2  c  Carrot, shredded
1/2  c  Zucchini, shredded
1/4  c  Cooking oil
1  t  Vanilla
    Powdered sugar

Grease and lightly flour a 8 x 8 x 2" baking pan; set aside. For filling, in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar. Beat with electric mixer on medium speed until fluffy. Add 1 egg and beat mixture until smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 cup sugar and spice. Add carrot, zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half the batter into prepared pan. Spoon filling atop. Spoon remaining batter over filling. Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on wire rack. To serve, sift powdered sugar over cake, if desired. Cut into squares.

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