Hidden-frosting Carrot Zucchini Cake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Cream cheese, softened
2/3 cup: Sugar,
3: Eggs,
1 1/3 cup: Packaged biscuit mix,
2 tsp: Pumpkin pie spice,
1/2 cup: Carrot, shredded
1/2 cup: Zucchini, shredded
1/4 cup: Cooking oil,
1 tsp: Vanilla,
Powdered sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cakes