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Hidden-Frosting Carrot Zucchini Cake




Source of Recipe


Internet


List of Ingredients




6 ounces Cream cheese -- softened
2/3 cup Sugar
3 Eggs
1 1/3 cups Packaged biscuit mix
2 teaspoons Pumpkin pie spice
1/2 cup Carrot -- shredded
1/2 cup Zucchini -- shredded
1/4 cup Cooking oil
1 teaspoon Vanilla
Powdered sugar


Recipe



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.
ake in a 350 degree oven for 35 to 40 minutes or until done.
Cool on wire rack. To serve, sift powdered sugar over cake