2 eggs
1 c. sugar
3/4 c. oil
1 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. grated carrots
1 c. zucchini, grated & drained
1/2 c. chopped nuts, optional

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

FROSTING:

3 oz. pkg. cream cheese, room temperature
3 tbsp. butter
1 tsp. confectioners' sugar

Beat cream cheese with butter. Beat in confectioners' sugar and vanilla. Spread on cooled cake. Regular size cake.