Zucchini Carrot Cake

2 eggs

1 c. sugar

2/3 c. vegetable or canola oil

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 1/4 c. flour

1 c. carrots, grated

1 c. zucchini, grated

Directions

Beat eggs and sugar until frothy. Gradually add oil and beat. Add dry ingredients.

Beat at high speed 4 minutes. Stir in carrots and zucchini.

Pour in greased 9 x 13 inch pan.

Bake at 350 degrees for 30 - 35 minutes.

Cool completely before frosting.

If using cream cheese frosting, refrigerate until ready to serve and any leftovers.

Frosting

Ingredients

1 (3 oz.) pkg. cream cheese, softened

3 tbsp. butter

2 c. powdered sugar

1 tsp. vanilla

Beat until smooth and creamy. Spread evenly on cake