Zucchini Carrot Cake

Prep Time: 0 Minutes

Cook Time: 35 Minutes

Ready In: 35 Minutes

Servings: 14

Carrot cake with a twist. Delish.

Ingredients:

4 eggs

2 cups sugar

1 1/3 vegetable oil

2 1/2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon ground ginger

1/2 teaspoon nutmeg

2 cups finely shredded carrots

2 cups finely shredded zucchini

1 cup coarsely chopped walnut or pecans-optional

frosting

1 8oz package cream cheese-softened

1 stick butter or margarine

1 pound confectioners' sugar

2 teaspoons vanilla extract

whole or chopped pecans or walnuts for garnish-optional

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour 3 9 cake pans.
3. In a large mixing bowl,beat eggs and sugar until frothy.
4. Gradually beat in oil.
5. Combine dry ingredients and add to batter.
6. Beat 4 minutes.
7. Stir in carrots,zucchini,and nuts(if using).
8. Pour batter into prepared pans.
9. Bake for 35 minutes or until cake pulls away slightly from sides of pans and springs back when touched.
10. Cool 5 minutes in pans then turn out onto cooling rack.
11. Cool completely.
12. Frosting:
13. Beat cream cheese and butter together in a large mixing bowl until smooth.
14. Add sugar and vanilla.
15. Continue beating until sugar is well blended and spreadable.
16. Frost cake and garnish with nuts if desired.

By RecipeOfHealth.com