State Fair Zucchini Cake

• 2 cups zucchini shredded
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 213 cups flour, all-purpose
• 1/2 cup soy flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup walnuts chopped
• 1/2 cup golden raisins
• 3 ounces cream cheese (reduced-fat)
• 1/2 cup margarine
• 2 cups powdered sugar
• 4 lemon extract
• 1/2 cup walnuts chopped

1. Preheat oven to 350F (180C).
2. Peel zucchini, remove seeds and shred.
3. Press firmly in measuring cup.
4. Drain off excess water.
5. Set aside.
6. Cream together sugar, oil, and eggs; beat for 2 minutes.
7. Stir in shredded zucchini.
8. Sift dry ingredients together with raisins and nuts.
9. Gradually add dry ingredients to liquid mixture.
10. Spray a 9 x 13-inch baking pan with non-stick vegetable coating.
11. Bake 40 minutes or until a toothpick comes clean from the cake center.
12. Cool.
13. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes.
14. Stir until completely blended.
15. Blend in lemon extract.
16. Add confectioner's sugar and mix until smooth.
17. Frost cake and top with nuts, if desired.

zucchini, sugar, vegetable oil, eggs, baking soda, baking powder, flour, soy flour, salt, cinnamon, walnuts, golden raisins, cream cheese, margarine, powdered sugar, lemon, walnuts

Taken from recipeland.com/recipe/v/state-fair-zucchini-cake-43290 (may not work)