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.
From
Yields
4 Servings
