Hidden-frosting carrot zucchini cake
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Hidden-frosting carrot zucchini cake
  Zucchini    Cakes    Carrots  
Last updated 6/12/2012 12:52:14 AM. Recipe ID 13909. Report a problem with this recipe.
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      Title: Hidden-frosting carrot zucchini cake
 Categories: Cakes
      Yield: 4 servings
      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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Recipe ID 13909 (Apr 03, 2005)

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