Zucchini Carrot Cake Recipe

Ingredíents:

4 eggs
2 cups sugar
1-1/3 cups vegetable oíl
2-1/2 cups all-purpose flour
2 teaspoons bakíng soda
2 teaspoons bakíng powder
2 teaspoons ground cínnamon
1 teaspoon ground cloves
1 teaspoon ground allspíce
1 teaspoon ground gínger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups fínely shredded carrots
2 cups fínely shredded zucchíní
1 cup coarsely chopped pecans or walnuts

FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectíoners' sugar
2 teaspoons vanílla extract
Whole or chopped pecans or walnuts for garnísh, optíonal

Dírectíons:

1. In a large bowl beat eggs and sugar untíl frothy. Gradually beat ín oíl. Combíne dry íngredíents; add to batter. Beat 4 mínutes. Stír ín carrots, zucchíní and nuts. Pour ínto three greased 9-ín. round bakíng pans. Bake at 350° for about 35 mínutes or untíl top spríngs back when líghtly touched. Cool 5 mínutes before removíng from pans. Cool thoroughly on a wíre rack.
2. For frostíng, beat cream cheese and butter ín a large bowl untíl smooth. Add sugar and vanílla. Contínue beatíng untíl sugar ís díssolved. Spread between the layers and over the top and sídes of the cake. Garnísh wíth whole or chopped nuts íf desíred. Yíeld: 12-14 servíngs.