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Zucchini Carrot Cake
Ingredients
  • 4 large eggs
  • 2 cups sugar
  • 1-⅓ cups vegetable oil
  • 2-½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups finely shredded carrots
  • 2 cups finely shredded zucchini
  • 1 cup coarsely chopped pecans or walnuts
  • subheading: FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup butter, softened
  • 5 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Whole or chopped pecans or walnuts for garnish, optional
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