Cheesy Carrot-Zucchini Cake Recipe

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This recipe for Cheesy Carrot-Zucchini Cake is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts: Cakes and Other

Ingredients:	Ingredients: 2 (3 oz.) packages cream cheese, softened ⅓ c. sugar 1 egg 1⅓ c. packaged biscuit mix ⅓ c. sugar 2 tsp. pumpkin pie spice ½ c. shredded carrots ½ c. shredded zucchini ¼ c. cooking oil 2 eggs 1 tsp. vanilla Powdered sugar (optional)

Directions:	Directions: In small mixer bowl, beat cream cheese and the first ⅓ cup sugar on medium speed of electric mixer till fluffy; beat in the 1 egg. Set aside. In large mixer bowl, stir together biscuit mix, the remaining sugar, and the spice. Add carrots and zucchini, cooking oil, the 2 eggs and the vanilla. Beat on low speed 30 seconds. Beat on medium speed 2 minutes. Pour half of the batter into a greased 8X8X2 inch baking pan. Spoon cream cheese mixture atop. Spoon remaining batter over cream cheese layer. Bake in a 350º oven for 35 to 40 minutes or till done. To serve, dust atop with powdered sugar, if desired. Cut in diamonds or squares.

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Cheesy Carrot-Zucchini Cake Recipe

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Directions: