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| | Zucchini Carrot Cake
2 eggs
1 cup of sugar
2/3 cup of oil
1/2 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of soda
1 teaspoon of cinnamon
1 1/4 cup of flour
1 cup of carrots, grated
1 cup of zucchini, grated
Beat eggs and sugar until frothy. Gradually add oil and beat. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots and zucchini. Pour in greased 9 x 13 inch pan. Bake at 350ºF. for 35 minutes. Cool.
Frosting:
One 3 ounce package of cream cheese, softened
3 tablespoons of oleo
2 cups of powdered sugar
1 teaspoon of vanilla
Beat until creamy. |
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