Carrot And Zucchini Bars With Lemon Cream Cheese Frosting Recipes

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Carrot Zucchini Bars With Lemon Cream Cheese Frosting image

Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!

Provided by LibraChick93093

Categories Dessert

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

Ingredients

2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Steps:

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING

Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting image

Make and share this Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting recipe from Food.com.

Provided by Roosie

Categories Breakfast

Time 55m

Yield 36 bars

Number Of Ingredients 16

Ingredients

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 1/2 cups carrots, shredded
1 cup zucchini, shredded (~1 medium zucchini)
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon lemons, zest of or 1 teaspoon orange zest

Steps:

Preheat oven to 350°F.
In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
Add carrot mixture to flour mixture, stirring until just combined.
Spread batter into an ungreased 13x9-inch baking pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
Fold in lemon/orange zest.
Frost and store in the refrigerator.
Cut into bars to serve.

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