Spicy Pineapple Zucchini Cake - cooking recipe

Ingredients

4 eggs
1 cup oil, salad
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, grated
8 ounces pineapple, crushed, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg, Ground
1 cup walnuts
1 cup currants or 1 cup raisins
CREAM CHEESE FROSTING
3 ounces cream cheese
1/2 teaspoon almond flavoring
4 tablespoons margarine
1/4 teaspoon lemon flavoring
8 ounces powdered sugar

Preparation

Beat eggs to blend, add oil, sugar and vanilla.
Continue beating until thick and foamy.
Stir in zucchini and pineapple.
Mix remaining ingredients in a seperate bowl.
Stir dry mixture gently into zucchini mixture just until blended.
Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
Dust finished cake with powdered sugar or top with cream cheese frosting.
FROSTING:
Cream ingredients, beating until smooth.