2 (3 oz.) pkgs. cream cheese, softened
2/3 c. sugar
3 eggs
1 1/3 c. biscuit (Jiffy mix)
2 tsp. pumpkin pie spice
1/2 c. shredded carrot
1/2 c. shredded zucchini
1/4 c. cooking oil
1 tsp. vanilla
Powdered sugar

If you don't have pumpkin spice mix use 1 teaspoon allspice or cloves, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg.

Can use 4 ounces strained baby carrots.

Grease and lightly flour an 8 x 8 x 2 inch baking pan.

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 until smooth - set aside.

In large mixer bowl, stir together the 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 on top. Spoon remaining batter over filling. Bake in 350 degree oven for 35 to 40 minutes or until done. Cool on wire rack. To serve - sift powdered sugar if desired.