• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hidden-Frosting Carrot Zucchini Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 6 oz Cream cheese, softened
  • 2/3 c Sugar
  • 3 Eggs
  • 1 1/3 c Packaged biscuit mix
  • 2 ts Pumpkin pie spice
  • 1/2 c Carrot; shredded
  • 1/2 c Zucchini; shredded
  • 1/4 c Cooking oil
  • 1 ts Vanilla
  • Powdered sugar


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. Bake in a 350 degree 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.

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