Carrot Zucchini Bread With Lemon Glaze

• For the cake:
• 2 2/3 cups sugar
• 4 2/3 cups all-purpose flour
• 1 tablespoon plus 3/4 teaspoon baking powder
• 2 1/2 teaspoons baking soda
• 2 1/2 tablespoons cinnamon
• Pinch of salt
• 2 1/4 cups canola oil
• 7 large eggs
• 4 cups shredded carrots
• 2 1/2 cups shredded zucchini
• 1 1/2 cups golden raisins
• For the lemon glaze:
• 2 tablespoons fresh lemon juice
• 1 1/2 cups confectioners' sugar

1. Heat the oven to 350u0b0F. In the bowl of a stand mixer with a whisk attachment, combine all of the dry ingredients.
2. Add oil and eggs and mix well, about 3 minutes.
3. Using a spatula, fold in the carrots, zucchini, and raisins. Divide the batter into 2 greased and floured 9 x 5-inch loaf pans and bake until the cakes are golden and spring back when you touch them, 1 hour to 1 hour and 10 minutes. Cool the cakes in their pans for 10 minutes, then turn onto racks to cool completely.
4. To make the glaze, whisk together the lemon juice with the confectioners' sugar until it reaches glaze consistency. Drizzle over the loaves. If you prefer, halve the glaze recipe and just ice one of the cakes. This way you'll have a sweeter version and one that's less sweet (if you're not an icing for breakfast kind of person).
5. The cakes will keep in an airtight container on the counter for up to 4 days.

cake, sugar, allpurpose, baking powder, baking soda, cinnamon, salt, canola oil, eggs, carrots, zucchini, golden raisins, lemon glaze, lemon juice, confectioners

Taken from food52.com/recipes/64192-carrot-zucchini-bread-with-lemon-glaze (may not work)