2 (3 oz.) pkgs. cream cheese, softened
2/3 c. sugar
3 eggs
1 1/3 c. biscuit 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

Grease and lightly flour an 8 x 8 x 2 inch baking pan, preheat oven to 350 degrees.

For filling: in a small mixer bowl combine cream cheese and 1/3 cup sugar. Beat with mixer until fluffy. Add 1 egg and beat smooth.

In 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, then on medium speed for 2 minutes. Pour half the batter into prepared pan. Spoon filling atop. Spoon remaining batter over filling.

Bake for 35 to 40 minutes. Cool, sift powdered sugar over cake.