Tuesday, December 10, 2013

Carrot & Zucchini Cake Bars

During this time of year it is so easy to over indulge in all the sweets, cookies and cakes around the house. This a recipe for a great treat that fulfills the want for something sweet, but sneaks some healthy vegetables in, too. I have always been a lover of carrot cake and these little bars and the perfect size for that sweet (but not excessive) treat.


Recipe yields 16 bars

Ingredients
2 large eggs
3/4 cup light brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla extract
1 1/2 cups shredded carrots
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

Frosting:
8 oz light cream cheese
1 cup confectioners' sugar
1 1/2 tsp lemon zest


Preheat the oven to 350F degrees. In the bowl of a stand mixer, mix together the eggs, brown sugar, oil, honey and vanilla extract.


Shred the carrots and zucchini. Fold them into the mixture along with the walnuts. In a separate bowl, whisk together flour, baking powder, ginger and baking soda. Slowly add the dry mixture to the wet ingredients and mix until just incorporated, being sure not to over mix.


Pour batter into a well greased baking pan (13X9). Bake for 25-28 minutes or until a tester comes out clean.


Remove from the oven and let cool completely in the pan. In the meantime, combine all ingredients for the frosting and mix together using a hand mixer or your stand mixer.


Cut into bars and top with the frosting. Enjoy!

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