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Arlene's Zucchini Cake

Arlene Williams
Print Recipe
Course Dessert

Ingredients
  

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 3 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 3 cups flour
  • 1 cup walnuts
  • 1 cup raisins

Cream Cheese Icing

  • 2 pkgs cream cheese, softened (8 oz, each)
  • 1 tsp grated lemon zest
  • 2 cups powdered sugar, sifted
  • 1/4 cup butter, softened
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees. Grease a 13x9 inch or Bundt pan thoroughly.
  • In a mixing bowl, combine eggs, sugar, oil and, using an electric mixer, blend well. Add zucchini and vanilla and continue to mix.
  • In a separate bowl, combine baking soda, cinnamon, baking powder, nutmeg and flour. Mix to blend. Add walnuts and raisins and mix to cover.
  • Add flour mixture to eggs mixture and blend well. Pour into prepared pan. Bake for 1 hour or until toothpick tests clean. Cool on wire rack for 15 minutes, then remove from pan and allow to cool completely. Ice or glaze, if desired. Makes 15 servings. Enjoy!

Cream Cheese Icing

  • In a bowl, using an electric mixer at medium speed, beat cream cheese and butter until smooth. Add vanilla and lemon zest; beat until well combined. Reduce speed to low. Beat in powdered sugar until smooth. Makes enough frosting for one large cake. Enjoy!