Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting
A twist on both carrot cake and zucchini bread. Yummy! From Better Homes & Gardens, Aug. 2001.
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 3⁄4
- 1teaspoon baking powder
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon baking soda
- 2
- 1 1⁄2
- 1
- 1⁄2
- 1⁄2
- 1⁄2cup vegetable oil
- 1⁄4cup honey
- 1teaspoon vanilla
Citrus-Cream Cheese Frosting
- 1
- 1
- 1
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DIRECTIONS
- 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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