Hidden-Frosting Carrot Zucchini Cake

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.