Hidden-frosting Carrot Zucchini Cake Recipe

The best delicious Hidden-frosting Carrot Zucchini Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hidden-frosting Carrot Zucchini Cake recipe today!

Hello my friends, this Hidden-frosting Carrot Zucchini Cake recipe will not disappoint, I promise! Made with simple ingredients, our Hidden-frosting Carrot Zucchini Cake is amazingly delicious, and addictive, everyone will be asking for more Hidden-frosting Carrot Zucchini Cake.

What Makes This Hidden-frosting Carrot Zucchini Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hidden-frosting Carrot Zucchini Cake.

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Ingredients & Directions

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.


4 Servings

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