Ingredients
4 large eggs2 cups sugar1-1/3 cups vegetable oil2-1/2 cups all-purpose flour2 teaspoons baking soda2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1 teaspoon ground ginger1/2 teaspoon ground nutmeg1 teaspoon salt2 cups finely shredded carrots2 cups finely shredded zucchini1 cup coarsely chopped pecans or walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened5 cups confectioners’ sugar2 teaspoons vanilla extractWhole or chopped pecans or walnuts for garnish, optional
Preparation
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 three greased 9-in. round baking 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.
For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
