Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups whole-wheat pastry flour or white whole-wheat flour
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-1/2 cups shredded carrots (about 3 medium)
  • 1 cup shredded zucchini
  • 3/4 cup packed light brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup canola oil
  • 1/4 cup pureed carrots (I used a small jar of baby food carrots)
  • 1/4 cup honey, or maple syrup
  • 8 ounces reduced-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon fresh lemon juice or orange juice
  • 1 teaspoon finely shredded lemon or orange zest (optional)

Instruction

  • Preheat your oven to 350F degrees. Lightly grease the bottom of a 9 x 13-inch pan. In a large bowl, stir together the flour, ginger, cinnamon, baking powder and salt until well blended.
  • In another bowl stir together the eggs, shredded carrots, shredded zucchini, brown sugar, raisins, walnuts, oil, pureed carrots and honey until well blended.
  • Stir the carrot zucchini mixture into the flour mixture just until blended.
  • Spread the batter evenly into the prepared pan.
  • Bake 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Remove from the oven and place the pan on a wire rack to cool completely.
  • Sprinkle the cooled carrot zucchini bars with a dusting of powdered sugar or spread with citrus cream cheese frosting made with reduced-fat cream cheese.
  • To make the icing, in a mixing bowl, beat the reduced-fat cream cheese, sugar, juice and zest until fluffy.