CARROT ZUCCHINI CAKE

FOR THE CAKE:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 3/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter or margarine
1 3/4 cups granulated white sugar
1 teaspoon vanilla
4 eggs
1/2 cup evaporated milk
1 1/2 teaspoons lemon juice
1 1/2 cups shredded carrots
1 1/2 cups unpeel and shredded zucchini
3/4 cup pecans, finely chopped
FOR THE PECAN CREAM CHEESE ICING:
6 ounces cream cheese, softened
2 teaspoons vanilla
4 teaspoons milk
4 1/2 cups sifted powdered sugar
1/2 cup pecans, finely chopped

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 13x9x2-inch baking pan or two (9x1 1/2-inch) round cake pans; set aside.

Stir together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add white granulated sugar and 1 teaspoon vanilla; beat till well combined. Add eggs, one at a time, beating well after each.

Stir together the evaporated milk and lemon juice.

Add dry ingredients and milk mixture alternately to beaten mixture, beating on low speed after each addition, just till combined. Stir in the carrots and zucchini and fold in the 3/4 cup chopped nuts. Pour batter into the prepared pans.

Bake in a 350 oven 45 to 50 minutes (about 40 minutes for 9-inch pans) or till a toothpick inserted near the centers comes out clean. Place 13x9-inch cake in pan on a wire rack and cool thoroughly. Or for round layers,cool in pans on wire racks for 10 minutes. Removecakes from pans; cool on wire racks.

Frost top of cooled cake in 13x9-inch pan or frost and fill 9-inch layers with Pecan Cream Cheese Icing.

TO MAKE THE PECAN CREAM CHEESE ICING:
Combine cream cheese, 2 teaspoons vanilla and 4 teaspoons milk. Beat till smooth and fluffy. Gradually add powdered sugar to creamed mixture; beat till smooth and fluffy. Stir in pecans. If necessary, add additional milk to make frosting of spreading consistency.

Servings: 12
Source: Midwest Living Magazine