Zucchini-Carrot Cake - cooking recipe

Ingredients

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 (optional)
1 c. carrot, grated
1 c. zucchini, grated, squeezed and tightly packed
1/2 c. chopped nuts

Preparation

Beat eggs with sugar until frothy.
Gradually beat in oil.
Add dry ingredients.
Beat at high speed 4 minutes.
Stir in carrot, zucchini and nuts.
Pour into a greased 9-inch square baking pan. Bake in a 350\u00b0 oven for about 35 minutes or until top springs back when lightly touched.
Spread cooled cake with Cream Cheese Frosting.