Zucchini-Carrot Cake - cooking recipe

Ingredients

2 eggs
1 c. sugar
2/3 c. oil
1 1/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. grated carrot
1 c. grated zucchini
1/2 c. any kind of nuts

Preparation

Beat eggs with sugar until frothy.
Gradually beat in oil. Add dry ingredients.
Beat at high speed, for about 4 minutes. Stir in carrots, zucchini
and 1/2 cup nuts.
Pour into greased 9-inch square pan.
Bake in 350\u00b0 oven about 35 minutes.
Check with toothpick.
Top springs back when touched.
Make a cream cheese frosting.