CAKE:

3 eggs
1 tsp. vanilla
2 tsp. baking soda
1/2 tsp. cinnamon
2 c. sugar
2 c. zucchini, grated
1 tsp. salt
3/4 c. light raisins
1 c. oil
2 c. flour
1 tsp. baking powder
1 1/2 c. nuts, chopped

FROSTING:

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 tbsp. milk
5 1/2 c. (1 1/4) box powdered sugar

CAKE: Combine eggs, sugar, oil and vanilla. Beat until smooth. Add grated zucchini and stir to combine. Sift together flour, baking powder, soda, salt and cinnamon. Add raisins and nuts to dry ingredients. Then stir into zucchini mixture. Pour into greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 50 minutes or until cake tests done.

FROSTING: Combine milk, cream cheese and vanilla, mixing until well blended. Slowly add sugar, mixing well after each addition.