Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Oh my these were so so so good. I couldn't stop eating them even after I was full. The great thing is they also have veggies in them and they are way better for you than the traditional cake. Don't let that scare you because I would eat this over a traditional cake any day. The lemon cream cheese frosting was so so so good as well. This is one recipe that is going in My favorite recipes box. I loved them, my mom loved them, and most importantly my little boy loved it. These are a must try.
- 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
- 1 (8 oz) pkg reduced fat cream cheese
- 1 cup powdered sugar
- 1 1/2 tsp lemon zest
- 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 an ungreased 13x9x2-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 frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
source http://realmomkitchen.com
http://realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/
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