Carrot Zucchini Cake/Cupcakes

Ingredients

• 4 eggs
• 2 cups sugar
• 1-1/3 cups vegetable oil (could replace some or all with applesauce... I do)
  
• 2-1/2 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
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups finely shredded carrots
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts (optional)
• 
  Cream Cheese Frosting:
• 2 packages (8 ounces each) Cream Cheese softened or cubed
• 1 cup butter, softened
• 5-6 cups confectioners' sugar
• 1-2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish (optional)

Directions

• In a large bowl 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-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
• For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yield: 12-14 servings.

• · For cupcakes, put ¼ c batter in each lined muffin tin. Check after 20-25 minutes. Makes a lot of cupcakes (24-30)