Zucchini Carrot Cake

By á-24734

Cream Cheese Frosting

Ingredients

• Frosting:
• 2 Cups Flour
• 2 Cups Sugar
• 2 tsp. Cinnamon
• 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 2 tsp. Baking Soda
• 3/4 Cup Vegetable Oil
• 4 Eggs
• 1 tsp. Vanilla
• 2 Cups Shredded Zucchini
• 1 Cup Shredded Carrots
• 1/2 Cup Butter, softened
• 8 oz. Cream Cheese, softened
• 3 1/2 Cups Powdered Sugar
• 1 tsp. Vanilla
• 1 Cup Chopped Pecans (optional)

Preparation

Step 1

Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, salt, baking powder and baking soda. Add oil, eggs, and vanilla; mix well. Fold in zucchini and carrots. Pour into greased 9 x 13 inch pan and bake for 45 minutes. When cool, frost with cream cheese frosting.
Frosting:
Cream butter and cream cheese. Add powdered sugar and vanilla; beat until smooth. Fold in nuts, if desired.