Carrot Zucchini Bread with Lemon Glaze

Ingredients

• For the cake:
• 2 2/3 cups sugar
• 4 2/3 cups all-purpose flour
• 1 tablespoon plus 3/4 teaspoon baking powder
• 2 1/2 teaspoons baking soda
• 2 1/2 tablespoons cinnamon
• Pinch of salt
• 2 1/4 cups canola oil
• 7 large eggs
• 4 cups shredded carrots
• 2 1/2 cups shredded zucchini
• 1 1/2 cups golden raisins
• For the lemon glaze:
• 2 tablespoons fresh lemon juice
• 1 1/2 cups confectioners’ sugar

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