2 eggs
1 c. sugar
2/3 c. oil
1 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. carrot, grated
1 c. zucchini, grated, squeezed & tightly packed
1/2 c. chopped nuts

Beat eggs with sugar until frothy. Gradually, beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrot, zucchini and nuts. Pour into greased 9 inch square baking pan. Bake in a 350 degree oven about 35 minutes or until top springs back when lightly touched.

FROSTING: (Optional)
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter
1 tsp. vanilla
2 c. powdered sugar

In small mixer bowl, blend cream cheese and butter; add sugar and vanilla. Beat until smooth. Spread evenly over cooled cake.