Hidden-Frosting Carrot Zucchini Cake

* Exported from MasterCook *

HIDDEN-FROSTING CARROT ZUCCHINI CAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



- - - - - - - - - - - - - - - - - -