Grandma’s Zucchini Cake

Ingredients

• 2 cups flour 
• 2 teaspoons cinnamon with other spices such as allspice and nutmeg, go easy on the cloves though)
• 2 teaspoons baking soda 
• 1 teaspoon salt 
• 0.3 teaspoon double-acting baking powder 
• 3  eggs 
• 2 cups granulated sugar white
• 1 cup vegetable oil 
• 1 teaspoon vanilla extract 
• 1 teaspoon lemon zest grated (optional, my addition)
• 2 cups un-peeled zucchini grated (from 3-4 regular sized zucchini) (place zucchini in a sieve and press out some of the excess moisture before measuring)
• 1 cup walnuts black chopped (my grandmother recommends walnuts)
• 0.5 cup golden raisins 
• 3 ounces cream cheese softened room temperature (Philadelphia cream cheese recommended)
• 0.3 cup butter room temperature
• 1.5 cups powdered sugar 

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• baking pan
• aluminum foil

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.
5. 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.)
6. 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.)
7. To make the frosting, beat together the cream cheese and butter.
8. Add the powdered sugar and beat until smooth.
9. Frost the cake and serve. Store covered with aluminum foil.