Zucchini Carrot Cake

Zucchini Carrot Cake

4 eggs

2 c. sugar

1 1/3 c. oil

2 ½ c. flour

2 tsp. Baking powder

2 tsp. Baking soda

2 tsp. cinnamon

1 tsp. salt

2 c. grated carrots

2 c. grated zucchini

1 c. nuts

Beat eggs and sugar until frothy.  Add oil, then dry ingredients.  Mix on high speed 4 minutes.  Stir in carrots and zucchini and nuts.  Pour into pan.  Bake 350 for 35 minutes or until top springs back.