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.