Don't miss another issue…      Subscribe

Hidden-Frosting Carrot Zucchini Cake

 

92

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

6 ounces cream cheese
softened
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
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 46763% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 194mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 70% Vitamin C 6%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed