-
Zucchini-Carrot Bars
Reminiscent of carrot cake, these garden-fresh sweet bars make a delicious and pretty snack or dessert to take to a gathering. Or set out some of your prettiest china and invite friends over for a Midwestern Kaffée Klatsch or an afternoon prairie tea. If you don't like black walnuts, substitute with pecans. Ingredients
- Cake:
- 1 1/2 Cups Granulated Sugar
- 4 Large Eggs
- 3/4 Cup Extra-Virgin Olive Oil
- 2 Cups All Purpose Flour
- 2 Tsp. Fresh Ginger, Grated
- 1 Tsp. Ground Cinnamon
- 1 Tsp. Ground Coriander
- 1 Tsp. Salt
- 2 Tsp. Baking Soda
- 2 Cups Zucchini, Grated
- 1 Cup Carrots, Grated
- 1 Cup Walnuts, Toasted & Chopped
- 1 Cup Golden Raisins
- Frosting:
- 8 Oz. Pkg. Reduced-Fat Cream Cheese, Softened
- 1/2 Cup Butter, Softened
- 2 Cups Powdered Sugar
- 1 Tsp. Ground Ginger
- 1 Tsp. Vanilla Extract
Directions
- Heat oven to 350°F. Spray a 15x10x1-Inch baking pan with non-stick cooking spray.
- In large bowl, beat granulated sugar and eggs with electric mixer at medium speed until creamy. Add oil; mix until blended. In another large bowl, combine and sift flour, fresh ginger, cinnamon, coriander, salt and baking soda.
- Add dry ingredients to creamed mixture; lightly blend. Gently stir in zucchini, carrots and raisins. Pour mixture into prepared pan.
- Bake 20 minutes or until toothpick inserted near center of cake comes out clean. Remove from oven; set aside to cool 15 minutes.
- Meanwhile, in medium bowl, blend cream cheese and butter. Gradually add powdered sugar, ground ginger and 1 teaspoon vanilla; beat until creamy. Spread over cooled bars.
- Tip: To add a citrus zip to this recipe, add 1 teaspoon Orange or Lemon Zest to the batter & frosting.
Share Recipe
Similar Recipes
Reviews
This smells as good as it looks and tastes great too! I used mixed dried fruit that I plumped for a few hours so they're not so hard. I also added 1 teaspoon orange zest to batter along with the frosting.
Leave a review or comment
