Carrot-Zucchini Cake - Bowdoin News

1 ½ cups unsalted butter, softened

2 cups sugar

4 large eggs

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon pumpkin pie spice

Zest of one lemon

2 cups coarsely grated carrot (about three to four medium)

1 cup coarsely grated zucchini (about one small)

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