2 c. sugar
3 eggs
1 c. oil
2 c. grated zucchini, without seeds
3 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
2 tsp. baking soda
1/4 tsp. baking powder
1 c. chopped nuts (English walnuts would be nice)
3/4 c. raisins

Mix the first 5 ingredients well. Mix well the next four ingredients. Now add the nuts and raisins. Place mixture into a greased and floured 9x13-inch pan. Bake in a preheated oven for 45 minutes or when a knife returns clean from the center. Cool on a rack before frosting.

FROSTING:

2 1/2 c. unsifted powdered sugar
1 stick (1/4 lb.) butter at room temperature
1 tsp. vanilla
3 oz. soft cream cheese at room temperature

Spread on cake after cake is cool.