ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING

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Zucchini (Or Carrot) Cake With Lemon Frosting image

Make and share this Zucchini (Or Carrot) Cake With Lemon Frosting recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 cups buttermilk baking mix (Bisquick)
2 cups zucchini or 2 cups carrots, shredded
1/2 cup sugar
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon clove
2 tablespoons butter, soft
1/4 cup milk (use 1/3 cup if making carrot version)
2 eggs
1 cup raisins
2 cups powdered sugar
1/4 cup butter, soft
1/2 teaspoon lemon rind, freshly grated
2 teaspoons lemon juice

Steps:

  • Heat oven to 350°F.
  • Grease and flour a 9 x 9-inch pan.
  • Blend all cake ingredients except raisins on low speed for 1/2 minute.
  • Beat on medium speed 2 minutes.
  • Stir in raisins.
  • Pour into pan.
  • Bake 35 to 40 minutes or until tests done.
  • For frosting, beat all frosting ingredients until smooth and fluffy.
  • Frost when cake is fully cooled.
  • Keep refrigerated.

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