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  • Hidden Frosting Carrot Zucchini Cake

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    Ingredients

    • 6 ounce Cream cheese, softened
    • 2/3 c. Sugar
    • 3 x Large eggs
    • 1 1/3 c. Packaged biscuit mix
    • 2 tsp Pumpkin pie spice
    • 1/2 c. Carrot, shredded
    • 1/2 c. Zucchini, shredded
    • 1/4 c. Veg. oil
    • 1 tsp Vanilla Powdered sugar

    Directions

    1. 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 c. of the sugar. Beat with electric mixer on medium speed till fluffy. Add in 1 egg and beat mix till smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 c. sugar and spice. Add in carrot, zucchini, oil, 2 Large eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 min. 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 min or possibly till done. Cold on wire rack. To serve, sift powdered sugar over cake, if you like. Cut into squares.

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