Try this Hidden-Frosting Carrot Zucchini Cake recipe, or contribute your own.
Suggest a better descriptionGrease 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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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 946 | ||
Calories from Fat: 425 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.3g | 63 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 839.9mg | 258 % | |
Sodium 399.4mg | 14 % | |
Potassium 316.4mg | 8 % | |
Total Carbohydrate 108.1g | 32 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 108g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 946
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