Zucchini and Carrot Bundt Cake with Maple Frosting

Cake

1. Preheat oven to 350°F and spray a 10-12 cup Bundt pan with Baker’s Joy®️ Nonstick Spray with Flour or grease the pan with Crisco®️ All-Vegetable Shortening then dust with flour, shaking out excess; set aside.
2. In a large mixing bowl, combine the sugar, shortening and vanilla and cream on medium speed until smooth.
3. Add the eggs, one at a time, and mix on medium speed until blended.
4. Add the milk and mix until incorporated.
5. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt until well blended.
6. Slowly add the flour mixture to the mixing bowl and blend on low speed until most of the flour is incorporated.
7. Stir in the zucchini, carrots and pecans by hand until evenly distributed and all the flour is blended.
8. Pour the mixture into the prepared pan and bake for 1 hour to 1 hour 20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool on a wire rack for 10-15 minutes then invert onto a platter and allow to cool completely.

Frosting

1. In a mixing bowl, cream together the shortening, butter, maple syrup, vanilla and salt until well blended.
2. Slowly add in the powdered sugar and beat until creamy.
3. Spread over cooled cake.