12 oz. (2 c.) zucchini, shredded
1 (8 oz.) can crushed pineapple in juice
2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground allspice
3 eggs
3/4 c. vegetable oil
1/3 c. thawed frozen pineapple juice concentrate
1 tsp. vanilla
3/4 c. walnuts, chopped
1/2 c. golden raisins
Cream Cheese Frosting (below)

Place zucchini in sieve; let drain 30 minutes. Drain pineapple. Remove and reserve 1/4 cup for garnish.

Preheat oven to 350 degrees. Coat inside of 10-inch tube pan with non-stick vegetable oil cooking spray.

Stir together flour, sugar, baking soda, cinnamon, salt and allspice in large bowl. Mix together eggs, oil, pineapple juice concentrate and vanilla in small bowl. Add to dry ingredients. Press zucchini to remove excess liquid. Add drained zucchini and pineapple, walnuts and raisins to bowl; mix with wooden spoon until well blended. Turn into prepared pan.

Bake in preheated 350 degree oven for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan to rack to cool completely.

Frost top of cake with Cream Cheese Frosting. Garnish with reserved 1/4 cup crushed pineapple, and walnuts if you wish. Refrigerate until serving time.

CREAM CHEESE FROSTING:

Combine 4 oz. softened cream cheese, 2 cups 10X (confectioners') sugar and 1 1/2 teaspoons thawed frozen pineapple juice concentrate in small bowl. Beat until smooth and good spreading consistency.