Carrot and Zucchini Bars with Cream Cheese Frosting

Yummmy….. so with the summer coming to the end and everyone’s gardens filled with lots of vegetables I needed to come up with a way to use my zucchini’s. I also stalked up on a lot of carrots from the grocery store because they were 2 bags for a dollar! What!!!! Lets just say we have been eating a lot of carrots! I love zucchini bread and I love carrot cake so what better then putting them together! This is a very delicious and simple cake/bread. Not very sweet but the cream cheese frosting gives it the sweetness it deserves! 


Here’s to fall cooking!!!!! Enjoy!

 
Here’s what you’ll need………

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

 

Cream Cheese Frosting

1 (8 oz) pkg reduced fat cream cheese
1 1/2 cup powdered sugar
1 tsp Vanilla extract

Preheat oven to 350 degrees F. You will need a 13x9x2 inch pan! The biggest one I have!

 
In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. 

Next you need to shred you carrots and zucchini- I used my food processor but you can use a larger cheese grader if you do not have one and do it by hand.

Now, fold in the carrot, zucchini, and walnuts. You dont have to add the walnuts if you do not care for them…. But it does give it a great texture.


In another bowl combine add the flour, baking powder, ginger, and baking soda. Blend together. 


Add to flour mixture to the wet mixture. Stir until combined.

 

Spread batter into an ungreased 13x9x2-inch baking pan.


Bake about 25 minutes or until a toothpick inserted in center comes out clean. Smells delicious… doesn’t it?

 

Cool completely in pan on a wire rack. you want it to set just right- about 30 mins to an hour.


Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.  

 

Spread or pipe the frosting over the cooled bars.  I put mine into a plastic baggy and make a little swirl on top of each piece after slicing the bars.

 

Enjoy!

The Original recipe is from the link below- I just changed a few ingredients!!!

http://realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/
 
 

Leave a Reply