Carrot & zucchini bars with citrus icing
36 Bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¾ | cup | Brown sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Baking soda |
| 2 | Eggs slightly beaten | |
| 1½ | cup | Shredded carrot |
| 1 | cup | Shredded unpeeled zucchini |
| ½ | cup | Raisins |
| ½ | cup | Chopped walnuts |
| ½ | cup | Vegetable oil |
| ¼ | cup | Honey |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Butter flavor |
| 8 | ounces | Reduced calorie cream cheese |
| ½ | cup | Powdered sugar |
| 2 | tablespoons | Orange juice |
| ½ | teaspoon | Lemon extract |
Directions
CITRUS CREAM CHEESE ICING
In large mixing bowl, combine first 5 ingredients; mix well and set aside. In another large bowl combine remaining ingredients, except icing; mix well. Add carrot mixture to flour mixture, stirring junt until combined. Spread batter in a lightly greased 13 x 9 inch baking dish. Bake at 350 degrees for 25 min or until bars test done. Place on wire rack and cool completely. Frost with icing. Cover and store in refridgerator
Citrus Cream Cheese Icing:
In a small bowl combine all ingredients; beat until smooth.