Carrot Zucchini Cake
(courtesy of Deborah Nelson, owner, The Courtyard Café and Bakery in Fallon. Makes three, 9-inch cake rounds)
4 cups sugar
3 cups canola oil
4 teaspoons vanilla extract
2 cups zucchini, shredded
2 cups carrots, shredded
1 16-ounce can crushed pineapple
6 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cloves
2 tablespoons ground cinnamon
1 teaspoon salt
Cream cheese frosting
Almonds, walnuts, or pecans, toasted (optional)
In large mixing bowl, mix first 4 ingredients until frothy. Add next 3 ingredients until just blended.
In separate bowl, whisk all dry ingredients together and add to wet ingredients until mixed thoroughly.
Pour into 9-inch round cake pans that have been sprayed with nonstick spray until 2/3 filled.
Bake at 350 degrees F for about 35 minutes or until toothpick inserted into middle comes out clean. Cool in pans and then turn out.
For cream cheese frosting
16 ounces cream cheese, softened
2 sticks butter, softened
1 tablespoon vanilla extract
¼ teaspoon salt
2 pounds powdered sugar
Whip ingredients together on medium speed, thinning with heavy cream until light and fluffy. Frost layers and stack. Add toasted almonds, walnuts, or pecans on sides for extra texture and decoration.