Ingredients

6 ounces cream cheese, softened
2/3 C. sugar
3 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. cooking oil
1 tsp. vanilla
Powdered sugar

Cooking Instructions

Grease and lightly flour a 8 x 8 x 2 inch 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 until fluffy. Add 1 egg and beat mixture until smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 C. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)