Zucchini and Carrot Cake

I picked up a mixed bundle of sad-looking organic veggies for $0.99 at Kroger a few days ago.  Mr. C grilled the yellow squash that night with chicken and peppers as kabobs but the children turned their noses up at the zucchini which languished in the fridge until they needed to be disguised.  We finished our Easter feast with this colorful and delicious cake. Our son declared this "the least offensive way to serve zucchini!"  I think it will be nice for breakfast tomorrow. This recipe is a keeper.

3 zucchini

2 carrots

3 eggs

2/3 c brown sugar

1/3 c white sugar

1 c apple sauce

1/4 c oil

1 tsp vanilla

1 tbs (3tsp) cinnamon

1 tsp ginger

1 tsp allspice

1 tsp mace (I was out of nutmeg)

1 tsp salt

3 c White Lily Self Rising Flour (Miss Jerry of Jerry's Country Kitchen in Carrollton, GA told me years ago to use no other brand to make her signature biscuits! I love it for its fool-proof ease.) 

optional: raisins, walnuts, pecans

Preheat oven to 350 F.  Grate zucchini and carrots; set aside. Cream eggs and sugars together. Add applesauce and oil; mix well. Add next 6 ingredients; combine. Stir in flour. Stir in grated vegetables and raisins or nuts, if desired. Pour into greased and floured bundt pan. Bake 80 minutes or until toothpick inserted into cake comes out clean.