Hidden-Frosting Carrot Zucchini Cake
Try this Hidden-Frosting Carrot Zucchini Cake recipe, or contribute your own. "Cheese" and "Cakes" are two of the tags cooks chose for Hidden-Frosting Carrot Zucchini Cake.
Yield: 4 Servings Ready in 1 hours
favorite of 3 people 1 people want to try
Hidden-Frosting Carrot Zucchini Cake Preparation
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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