2 eggs
2/3 c. oil
1 tsp. baking powder
1 tsp. cinnamon
1 c. carrots, 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, squeeze and pack zucchini tightly

Beat eggs with sugar until frothy. Gradually beat in oil, add dry ingredients. Beat at high speed for 4 minutes. Stir in carrots, zucchini and nuts. Pour in greased 9-inch square pan or 7x11 inch pan. Bake at 350 degrees for 35 minutes.

FROSTING:

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

Blend cream cheese and butter and add sugar and vanilla. Spread over cooled cake.