Hidden-Frosting Carrot Zucchini Cake

08.09.2008 | Author: Cook | Posted in Cakes
Find out how to cook Hidden-Frosting Carrot Zucchini Cake in
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Hidden-Frosting Carrot Zucchini Cake


Servings: 4
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 ts 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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