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Carrot Zucchini Cake




Source of Recipe


Unknown


List of Ingredients




4 eggs
2 cups sugar
1-1/3 cups vegetable oil
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt
2-1/2 cups all-purpose flour
2 cups grated carrots
1 cup grated zucchini
1 cup chopped pecans (optional)

Frosting
1 (8oz) package cream cheese, softened
1/2 cup butter, softened
5 cups confectioner's sugar
2 tsp vanilla

Recipe



In a large 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 3 greased and floured pans. Bake in a preheated 350 degree oven for 35 minutes. Cool 5 minutes in pans. Turn out and cool completely.

Beat cream cheese and butter until smooth. Add sugar and vanilla. Mix well. Spread over layers, sides and top. Garnish with whole or chopped nuts.