Zucchini (Or Carrot) Cake With Lemon Frosting

• For Cake
• cups buttermilk baking mix (Bisquick)2 1⁄4
• cups zucchini or 2 cups carrots, shredded2
• cup sugar↗1⁄2
• teaspoons cinnamon↗1 1⁄4
• teaspoon nutmeg↗3⁄4
• teaspoon clove↗1⁄2
• tablespoons butter, soft↗2
• cup milk (use 1/3 cup if making carrot version)↗1⁄4
• eggs↗2
• cup raisins↗1
• For Frosting
• cups powdered sugar↗2
• cup butter, soft↗1⁄4
• teaspoon lemon rind, freshly grated↗1⁄2
• teaspoons lemon juice↗2

Step-by-step instructions

1. 1

   Heat oven to 350°F.

2. 2

   Grease and flour a 9 x 9-inch pan.

3. 3

   Blend all cake ingredients except raisins on low speed for 1/2 minute.

4. 4

   Beat on medium speed 2 minutes.

5. 5

   Stir in raisins.

6. 6

   Pour into pan.

7. 7

   Bake 35 to 40 minutes or until tests done.

8. 8

   For frosting, beat all frosting ingredients until smooth and fluffy.

9. 9

   Frost when cake is fully cooled.

10. 10

    Keep refrigerated.