State Fair Zucchini Cake

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2 1/3 c All-purpose flour
1/2 c walnuts; Chopped, or pecans
1 ts Salt
1 ts Baking soda
1/2 c Golden raisins
2 c zucchini *; Shredded
2 c Sugar
1 c Cooking oil
3 Eggs
1 ts Cinnamon
1 1/2 ts Baking Powder
3 oz Light cream cheese
1/2 c Soy margarine
4 dr Lemon extract
1/2 c walnuts; Chopped, or pecans
1/2 c Soy flour

Original recipe makes 1



Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioners sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias File

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Calories Per Serving: 10947 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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