2 eggs
1 c. sugar
2/3 c. oil
1 1/4 c. 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 and tightly packed
1/2 c. chopped nuts
1/2 c. coconut, optional

Beat eggs with sugar until frothy; gradually beat in oil. Add dry ingredients; beat at high speed 4 minutes. Stir in carrot, zucchini, nuts, and coconut.

Pour into greased and floured 8 or 9-inch square baking pan.

Bake in a preheated 350°F for 35-45 minutes or until top springs back when lightly touched in center.

FROSTING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1/2 c. chopped nuts, optional
1/2 c. coconut, optional

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