3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups tightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup ground almonds
1/2 teaspoon cinnamon

Milk Glaze
1/2 cup sifted confectioners' sugar
2 teaspoons hot milk
1/4 teaspoon vanilla extract
1/2 cup powdered sugar, sifted
10 marzipan carrots

Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. Pour into 2 greased and floured 9-inch cake pans.

Bake at 350 degrees F for 25 to 30 minutes or until done. Cool slightly before removing from pans. Freeze 1 cake layer for use at another time.

Prepare Milk Glaze by mixing sugar, milk, and vanilla until smooth.

Cover top of cake generously with glaze. Place small amount of glaze on teaspoon; drizzle glaze in scalloped design around edges. Dust top of cake with powdered sugar. Arrange marzipan carrots around outer edge of cake.

Yield 10 servings.