Title: Hidden-Frosting Carrot Zucchini Cake
Categories: Cake
Yield: 4 Servings
| 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.