Carrot-Zucchini Cake

To prepare cake: In medium bowl combine flour, baking soda, salt, allspice and cinnamon; set aside. In large bowl with electric mixer beat butter, sugar and vanilla until light and fluffy. Alternately beat in eggs and flour mixture, beating well after each addition. Stir in carrot, zucchini and pecans. Divide batter evenly between cake pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to wire racks and cool completely.

Frosting:
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 tsp. vanilla
1 1/3 c. confectioners sugar
pecan halves for garnish
carrot slices for garnish (optional)
To prepare frosting, in large bowl beat cream cheese until light and fluffy. Beat in sour cream and vanilla.
Gradually beat in confectioners’ sugar until blended. Cover and chill 1 hour.
To assemble cake, spread 1 cup of frosting on 1 cake layer; top with second layer. Use remaining frosting for sides and top of cake. Garnish with pecan halves and sliced carrot, if desired.

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