3 eggs, beaten
1 c. oil
2 c. sugar
2 c. zucchini, grated
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1 c. walnuts, coarsely chopped

CARAMEL CREAM SAUCE:

1 c. butter, melted
1 c. white sugar
1 c. brown sugar
1 c. whipping cream

Beat eggs, oil, sugar, and vanilla together until smooth. Stir in zucchini. Blend in dry ingredients. Stir in nuts. Pour into a greased jelly roll pan. Bake at 325 degrees for 35 to 45 minutes.

SAUCE DIRECTIONS: Melt butter, add sugars and cook over low heat until dissolved. DO NOT BOIL. Add cream. Continue warming for 1 minute. Top squares of "cake" with ice cream or whipped topping and pour sauce over all. Very rich. Sauce will keep for several days and may be reheated, but do not boil.