Zucchini Pecan Cake

4 eggs
1 1/2 cups vegetable oil
3 cups grated, unpeeled zucchini
2 teaspoons vanilla
3 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon each allspice and cloves
1 cup chopped pecans

Place eggs, oil, zucchini, vanilla and sugar in large mixing bowl. Beat two to three minutes. Sift together dry ingredients. Add to egg mixture. Beat until blended. Stir in nuts. Pour into greased and floured pan. Bake at 350 degrees F about 1 hour and 20 minutes for bundt pan, or until cake tests done. Serve with whipped cream, Cool Whip and cream cheese frosting if desired.