Zucchini-Carrot Cake With Cream Cheese Frosting

• eggs↗3
• vegetable oil↗1 1⁄4 cups
• sugar↗1 1⁄2 cups
• vanilla↗1 teaspoon
• sifted flour2 cups
• baking powder↗1⁄4 teaspoon
• baking soda↗2 teaspoons
• cinnamon↗2 teaspoons
• allspice1 teaspoon
• salt↗1 teaspoon
• raisins↗1 cup
• grated zucchini2 cups
• medium carrot, grated↗1 medium
• Cream Cheese Frosting
• cream cheese↗1 package

  (8 ounce)

• (8 ounce) container non-dairy whipped topping1

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Beat eggs lightly in large bowl.

3. 3

   Add oil, sugar, and vanilla.

4. 4

   Sift flour, baking powder, baking soda, spices, and salt together.

5. 5

   Gradually add to egg mixture until well blended.

6. 6

   Stir in raisins. zucchini and carrots.

7. 7

   Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.

8. 8

   Cool in pan for 20 minutes, then remove to wire rack.

9. 9

   When completely cool, frost with cream cheese frosting.

10. 10

    Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.

11. 11

    Add to container of non-dairy whipped topping until well blended.