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Hidden-Frosting Carrot Zucchini Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 ounces cream cheese
softened
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cup sugar
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3 large eggs
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1 ⅓ cups biscuit baking mix (bisquick)
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2 teaspoons pumpkin pie spice
½ cup carrots
shredded
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½ cup zucchini
shredded
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¼ cup vegetable oil
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1 teaspoon vanilla extract
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1 x powdered sugar
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g cream cheese
softened
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158 ml sugar
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3 large eggs
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315 ml biscuit baking mix (bisquick)
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1E+1 ml pumpkin pie spice
118 ml carrots
shredded
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118 ml zucchini
shredded
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59 ml vegetable oil
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5 ml vanilla extract
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1 x powdered sugar
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Directions

Grease and lightly flour a 8 x 8 x 2 inch baking pan; set aside.

For filling, in a small mixer bowl, combine cream cheese and ⅓ 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, ⅓ 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℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 46763% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 194mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 70% Vitamin C 6%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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