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Ingredientes
- 2 c. Shredded zucchini*
- 2 c. Sugar
- 1 c. Veg. oil
- 3 x Large eggs
- 1 tsp Baking soda
- 1Â 1/2 tsp Baking pwdr
- 2Â 1/3 c. All-purpose flour
- 1/2 c. Soy flour
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 c. Minced walnuts or possibly pecans
- 1/2 c. Golden brown raisins
- 3 ounce Light cream cheese
- 1/2 c. Soy margarine
- 2 c. Confectioner's sugar
- 4 dsh Lemon extract
- 1/2 c. Minced walnuts or possibly pecans (optional)
Direcciones
- Preheat oven to 350 F. Peel zucchini, remove seeds and shred.
- *Press firmly in measuring c.. Drain off excess water. Set aside.
- Cream together sugar, oil, and Large eggs; beat for 2 min. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add in dry ingredients to liquid mix.
- Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 min or possibly till a toothpick comes clean from the cake center. Cold.
- Frosting: Soften margarine and cream cheese at room temperature for 15 min. Stir till completely blended. Blend in lemon extract. Add in confectioner's sugar and mix till smooth. Frost cake and top with nuts, if you like.
