Spicy Pineapple Zucchini Cake

• 4 eggs
• 1 cup oil, salad
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups zucchini, grated
• 8 ounces pineapple, crushed, drained
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg, Ground
• 1 cup walnuts
• 1 cup currants or 1 cup raisins
• CREAM CHEESE FROSTING
• 3 ounces cream cheese
• 1/2 teaspoon almond flavoring
• 4 tablespoons margarine
• 1/4 teaspoon lemon flavoring
• 8 ounces powdered sugar

1. Beat eggs to blend, add oil, sugar and vanilla.
2. Continue beating until thick and foamy.
3. Stir in zucchini and pineapple.
4. Mix remaining ingredients in a seperate bowl.
5. Stir dry mixture gently into zucchini mixture just until blended.
6. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
7. Dust finished cake with powdered sugar or top with cream cheese frosting.
8. FROSTING:
9. Cream ingredients, beating until smooth.

eggs, oil, sugar, vanilla, zucchini, pineapple, flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts, currants, cream cheese, cream cheese, almond flavoring, margarine, lemon flavoring, powdered sugar

Taken from www.food.com/recipe/spicy-pineapple-zucchini-cake-7074 (may not work)