*  Exported from  MasterCook  *
 
                    HIDDEN-FROSTING CARROT ZUCCHINI CAKE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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