Hidden Frosting Carrot Zucchini Cake
A spiced snack cake made with biscuit mix, shredded carrot, and zucchini, baked in a square pan with a sweet cream cheese filling hidden inside and finished with a dusting of powdered sugar.
Directions
- Grease and lightly flour an 8 x 8 x 2 inch 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 and set aside.
- In a large mixer bowl stir together biscuit mix, 1/2 cup sugar and spice. Add carrot and 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 on top. 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. Cut into squares.
- Grease and lightly flour an 8 x 8 x 2 inch baking pan; set aside.
- Make the filling: in a small mixer bowl, combine the cream cheese and 1/3 cup of the sugar. Beat with an electric mixer on medium speed until fluffy. Add 1 egg and beat until smooth; set aside.
- In a large mixer bowl, stir together the biscuit mix, 1/2 cup sugar, and the pumpkin pie spice. Add the carrot, zucchini, oil, 2 eggs, and vanilla. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour half of the batter into the prepared pan. Spoon the filling on top.
- Bake in a 350 degree oven for 35 to 40 minutes, or until done. Cool on a wire rack.
- To serve, sift powdered sugar over the cake and cut into squares.
Goes well with
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