Amish Zucchini Carrot Cake

     In the summer when zucchini is plentiful, I purée a bunch of it in a blender and put it in ziplock bags to place in the freezer.  All winter I am able to enjoy delicious breads and cakes like this one.

Amish Zucchini Carrot Cake:

2 c flour
1 1/2 c sugar
1 t cinnamon
1/2 t cloves
1/4 t salt
1t baking powder
2 t soda
3/4 c oil
4 eggs
1 1/2 t vanilla
2 c shredded zucchini
1 c shredded carrots

Combine all of the dry ingredients in a bowl.  Mix the wet ingredients in a seperate bowl & add to the dry ingredients.  Fold in the carrots & zucchini.  Pour into a greased 9x13 pan and bake for 45-50 minutes at 350 degrees.  Cool completely and frost.

Frosting:

1 pkg cream cheese, softened
1/2 c butter, softened
1 1/2 t vanilla
(Approximately) 4 c powdered sugar

Cream together cream cheese, butter & vanilla.  Gradually add powdered sugar until you reach the desired thickness.