Zucchini (Or Carrot) Cake With Lemon Frosting

Zucchini cake and lemon frosting--a marriage made in heaven.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 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

Directions

1. Heat oven to 350°F.
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.