CARROT CAKE
Everytime I make this it gets rave reviews- comes from the 1999 Taste of Home Annual recipes.

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger (I added this)
1/2 tsp allspice (I added this)
1/2 tsp salt
2 cups shredded carrots
1 cup shredded zucchini
2/3 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.

In a mixing bowl beat eggs, oil and sugar until smooth.

Combine flour, baking soda, baking powder, spices and salt. Add to egg mixture and beat well. Stir in carrots, zucchini and walnuts. Pour into prepared pan.

Bake at 350 degrees for about 40-42 minutes (test at about 37 minutes).

Frost cooled cake with favorite cream cheese icing.

Here is one if you need it:

1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
4 cups confectioners' sugar

Beat cream cheese and butter in mixer till smooth. Add vanilla and sugar till spreadable consistency.

IT IS REALLY REALLY GOOD!!!