CARROT ZUCCHINI CAKE

INGREDIENTS:

• 6 oz cream cheese softened
• 2/3 cp sugar
• 3 eggs
• 1 1/3 cp pkg biscuit mix
• 2 t pumpkin pie spice
• 1/2 cp shredded carrot
• 1/2 c shredded zucchini
• 1/4 cp cooking oil
• 1 t vanilla
• confectioners' sugar

DIRECTIONS For filling, in small mixer bowl, combine cream cheese and 1/3 cp sugar. Beat until fluffy. Add 1 egg and beat until smooth; set aside. In bowl, stir biscuit mix, remaining 1/3 cp sugar and spice. Add carrot, zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 min.

Pour half the batter into greased and floured 8 in sq baking pan. Spoon filling on top. Spoon remaining batter over filling. Bake (350) for 35-40 min. Cool on wire rack. Sprinkle with confectioners sugar, serve in squares.