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

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

FROSTING:

3 oz. cream cheese, softened
2 c. powdered sugar
3 tbsp. butter
1 tsp. vanilla

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