Zucchini Carrot Cake

Ingredients

• 16 ounces cream cheese, room temp
• 2 teaspoons pure vanilla
• 2 sticks (16 tablespoons) unsalted butter cut into small pieces
• 2 pounds confectioners’ sugar sifted
• 4 eggs
• 2 cups of sugar
• 1 ⅓ cups of vegetable oil
• 2 ½ cups of all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups finely shredded carrots
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts