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Add a photoServings: 4
Ingredients
- 6 ounce Cream cheese, softened
- 2/3 c. Sugar
- 3 x Large eggs
- 1 1/3 c. Packaged biscuit mix
- 2 tsp Pumpkin pie spice
- 1/2 c. Carrot, shredded
- 1/2 c. Zucchini, shredded
- 1/4 c. Veg. 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 c. of the sugar. Beat with electric mixer on medium speed till fluffy. Add in 1 egg and beat mix till smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 c. sugar and spice. Add in carrot, zucchini, oil, 2 Large eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 min. 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 min or possibly till done. Cold on wire rack. To serve, sift powdered sugar over cake, if you like. Cut into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 635 | |
| Calories from Fat 338 | 53% |
| Total Fat 38.25g | 48% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.35g | |
| Cholesterol 204mg | 68% |
| Sodium 716mg | 30% |
| Potassium 266mg | 8% |
| Total Carbs 63.5g | 17% |
| Dietary Fiber 1.5g | 5% |
| Sugars 40.79g | 27% |
| Protein 10.76g | 17% |
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