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Hidden-frosting Carrot Zucchini Cake
Author/Submitted by:
Servings: 4
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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