Hidden-Frosting Carrot Zucchini Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 ⅓ | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
zucchini
shredded |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 315 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
zucchini
shredded |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Grease and lightly flour a 8 x 8 x 2 inch 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℉ (180℃) 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.
