Hidden-frosting carrot zucchini cake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cream cheese, softened |
| ⅔ | cup | Sugar |
| 3 | 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 |
| 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 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.