Orange Zucchini Cake

• 1/2 cup golden raisins
• 1 cup boiling water
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup All-Bran cereal
• 1-1/2 teaspoons grated orange zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup thinly shredded zucchini
• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1 teaspoon grated orange zest
• 1-1/2 cups confectioners' sugar
• 1/2 to 1 teaspoon water

1. Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool.
2. In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

golden raisins, boiling water, sugar, vegetable oil, eggs, allbran cereal, orange zest, vanilla, flour, baking powder, ground cinnamon, baking soda, ground nutmeg, salt, zucchini, cream cheese, butter, orange zest, sugar, water

Taken from www.tasteofhome.com/recipes/orange-zucchini-cake/ (may not work)