Thursday, September 4, 2008

Zucchini Carrot Cake

This is soooo good!!

2 eggs
1 C Sugar
2/3 C Oil
1 1/4 C All- purpose Flour
1 tsp. baking powder
1 tsp. Baking Soda
1 tsp. cinnamon
1/2 tsp. salt
1 C grated carrots
1 C grated and drained zucchini
1/2 C nuts (optional)
8oz Pkg Cream Cheese
3 tbs. Margarine
1 tsp. vanilla
2 cups powdered sugar

Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients. Beat on high speed for 4 minutes. Stir in carrot, zucchini and nuts. Pour into greased 9" square pan. Bake at 350 for 35 minutes.
Frosting: Mix cream cheese and margarine; add sugar and vanilla. Beat well until smooth.

1 comment:

Rachel M said...

We just grated a TON of carrots and zucchini to freeze from our garden so I'll definitely be trying this cake!