Zucchini Carrot Cake - cooking recipe

Ingredients

4 eggs
2 c. sugar
1/3 c. vegetable oil
2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger
1/2 tsp. ground nutmeg
1 tsp. salt
2 c. finely shredded carrots
2 c. finely shredded zucchini
1 c. chopped pecans or walnuts

Preparation

Beat eggs and sugar until frothy.
Gradually beat in oil. Combine dry ingredients.
Add to batter.
Beat 4 minutes.
Stir in carrots, zucchini and nuts.
Pour into three greased 9-inch baking pans.
Bake at 350\u00b0 for about 35 minutes.
Cool 5 minutes before removing from pans.
Cool thoroughly.