Grandma's Zucchini Cake

Ingredients:

Cake:

• 2 cups flour
• 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
• 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 (optional, my addition)
• 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
• 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
• 1/2 cup golden raisins (optional)

Frosting:

• 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
• 1/4 cup butter, room temperature
• 1 1/2 to 2 cups of powdered sugar

Directions:

1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.

Frost the cake and serve. Store covered with aluminum foil.