Carrot Zucchini Cake

My daughter did the baking today- and this was to help use up our numerous Zucchinis and carrots we got.  Really yummy!

2 eggs
3/4 C brown sugar
1/2 C canola oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional)
1 1/2 C flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

Frosting
8 oz reduced fat Cream cheese
1 cup powdered sugar
1 tsp Lemon Juice.

 Preheat oven to 350C. Mix together eggs, brown sugar, canola oil, honey and vanilla until well blended.  Fold in the carrot and zucchini.  Then fold in the dry ingredients (minus the pecans).

Pour into a 9x13 pan and cook for 22-25 minutes until done.  While it cools prepare the icing. Simply mix together all ingredients for the frosting and then spread onto a cooled cake. Top with pecans.

Makes 12 servings:348 calories