Zucchini Carrot Cake

My good friend Rachel gave me this recipe. I made it over the weekend and we all loved it. My Dad even said it was better than carrot cake he had at a well known restaurant!

4 eggs

1 ½ cup sugar

2/3 cup oil

2/3 cup applesauce

2 cups grated zucchini

2 cups grated carrot

2 ½ cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 cup coconut

1 cup chopped nuts (opt.)

Beat eggs w/oil, applesauce, and sugar. Gradually add the dry ingredients, zucchini, and carrots. Fold in coconut and nuts. Bake in greased jellyroll (bar) pan @ 350° for 30-35 min., or until cake tests done. This recipe can be halved and cooked in 9x13 pan for same amount of time.

Icing:

6 oz. cream cheese

2 tsp. vanilla

6 Tblsp. Shortening

4 cups powdered sugar