Zucchini Pumpkin Cake

Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 4  eggs
• 1  cup  salad oil
• 1  cup sugar
• 1  cup brown sugar
• 2  teaspoons vanilla
• 2  cups  grated zucchini
• 1  cup canned pumpkin
• 3  cups flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1 1⁄2 teaspoons ginger
• 1 1⁄2 teaspoons cinnamon
• 3⁄4 teaspoon  fresh ground nutmeg
• 1  cup pine nuts
• 1  cup raisins

• Cream Cheese Frosting

• 3  ounces cream cheese, room temperature
• 1⁄2 teaspoon  almond extract
• 4  tablespoons butter
• 1⁄4 teaspoon vanilla extract
• 8  ounces powdered sugar
•  sour cream, if needed

• For sides of cake

• 1 -2  cup  toasted pine nuts

Directions

1. Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
2. Preheat oven to 350 degrees.
3. Beat eggs to blend, add oil, sugar and vanilla.
4. Continue beating until thick and foamy.
5. Stir in zucchini and pumpkin.
6. Mix remaining ingredients in a separate bowl.
7. Stir dry mixture gently into zucchini mixture just until blended.
8. Bake for 45 minutes or until toothpick inserted in center comes out clean.
9. Top with cream cheese frosting.
10. CREAM CHEESE FROSTING:
11. Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
12. Press pine nuts into sides of cake.
13. Eat Away!