Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Cream cheese, softened |
⅔ cup | Sugar |
3 \N | Eggs |
1⅓ cup | Packaged biscuit mix |
2 teaspoons | Pumpkin pie spice |
½ cup | Carrot; shredded |
½ cup | Zucchini; shredded |
¼ cup | Cooking oil |
1 teaspoon | Vanilla |
\N \N | 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 ⅓ 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, ⅓ 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.