State Fair Zucchini Cake

2 c Shredded zucchini*

2 c Sugar

1 c Cooking oil

3 Eggs

1 t Baking soda

1 1/2 ts Baking powder

2 1/3 c All-purpose flour

1/2 c Soy flour

1 t Salt

1 t Cinnamon

1/2 c Chopped walnuts or pecans

1/2 c Golden raisins

-----FROSTING----- 3 oz Light cream cheese

1/2 c Soy margarine

2 c Confectioner`s sugar

4 dr Lemon extract

1/2 c Chopped walnuts or pecans

-(optional)

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 confectioner`s sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council.