Grandma’s Zucchini Cake

Ingredients

• 2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white, granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups grated un-peeled zucchini
• 1 cup chopped walnuts or pecans
• 1/2 cup golden raisins, optional
• 3 ounces cream cheese, softened to room temperature
• 1/4 cup butter, room temperature
• 1 1/2 to 2 cups of powdered sugar

Directions

1. Heat the oven to 350 degrees F. Butter a 9x12 or 9x13 baking pan. In a medium bowl, whisk the flour, cinnamon, baking soda, salt, and baking powder until evenly combined, then put the bowl aside.
2. In a mixer, whip the 3 eggs on high speed until they look foamy. Turn the speed down and mix in the sugar, vegetable oil, vanilla, and lemon zest, if you’re using it. Add the flour mixture in thirds, stirring after each addition. Fold in the zucchini, then the chopped nuts and/or raisins.
3. Spread the batter into the 9x12 or 9x13 baking pan. Bake at 350 degrees F for 40 to 45 minutes. You can also use an angel food pan and bake it for 1 hour. Take the cake out of the oven and cool it completely before you frost it. While it cools, leave the cream cheese and butter for the frosting at room temperature so they can soften.
4. For the frosting, beat the cream cheese with the butter until blended. Add the powdered sugar and continue beating until the frosting is smooth.
5. Frost the cooled cake and serve. Cover it with aluminum foil for storage.