ZUCCHINI CARROT CAKE

FOR THE CAKE:
4 eggs
2 cups sugar
1 1/3 cups vegetable oil
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FOR THE FROSTING:
1 package cream cheese, softened (8 ounces)
1/2 cup butter or margarine, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
1 whole or chopped pecans or walnuts (for garnish, optional)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) baking pans.

In a large mixing bowl, beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into prepared pans.

Bake at 350 for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.

TO MAKE THE FROSTING:
Beat cream cheese and butter in a large mixing bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved.

Spread frosting between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Makes 12-14 servings
From: Mary Spill, Tierra Amarillo, New Mexico
Source: Taste of Home