Zucchini (Or Carrot) Cake With Lemon Frosting

• For Cake
• 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
• For Frosting
• 2 cups powdered sugar
• 1/4 cup butter, soft
• 1/2 teaspoon lemon rind, freshly grated
• 2 teaspoons lemon juice

1. Heat oven to 350u0b0F.
2. Grease and flour a 9 x 9-inch pan.
3. Blend all cake ingredients except raisins on low speed for 1/2 minute.
4. Beat on medium speed 2 minutes.
5. Stir in raisins.
6. Pour into pan.
7. Bake 35 to 40 minutes or until tests done.
8. For frosting, beat all frosting ingredients until smooth and fluffy.
9. Frost when cake is fully cooled.
10. Keep refrigerated.

buttermilk baking, zucchini, sugar, cinnamon, nutmeg, clove, butter, milk, eggs, raisins, powdered sugar, butter, lemon rind, lemon juice

Taken from www.food.com/recipe/zucchini-or-carrot-cake-with-lemon-frosting-33594 (may not work)