Hidden-frosting Carrot Zucchini Cake

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.

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