Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

adapted from: Better Homes and Gardens


1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. cinnamon

pinch of nutmeg

2 eggs, slightly beaten

1 1/2 c. shredded carrot (about 3 med.)

1 c. shredded zucchini 

3/4 c. packed light brown sugar

1/2 c. canola oil

1/4 c. honey

1 tsp. vanilla

1/2 c. chopped walnuts, opt.


Preheat oven to 350 degrees.  In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.  In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined.  Do not over mix.  Pour batter into a greased 9x13-inch baking pan.  Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely.  Frost with Lemon Cream Cheese Frosting.


Lemon Cream Cheese Frosting

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter, room temperature

4 oz. cream cheese, room temperature

grated zest of 1 lemon

pinch of salt

1 1/2 c. powdered sugar

1/2 tsp. lemon extract, opt.


Cream together butter, cream cheese, lemon zest and salt.  Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy.  Mix in lemon extract, if desired.  If your frosting is too thick, you can add some lemon juice or milk.  I did not need to add any liquid.  Spread over cooled cake. 


Jenn's Notes:  The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.