Carrot Zucchini Bars With Lemon Lime Frosting Food

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
• In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
• Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
• Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

CARROT ZUCCHINI BARS WITH LEMON LIME FROSTING

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl mix together flour, brown sugar, baking powder, ginger, and baking soda. In another bowl stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey, and vanilla.
• 2. Add carrot mixture to flour mixture and stir just until mixed. Spread batter in an un-greased 9 by 13 inch cake pan. Bake for 25 minutes or until toothpick inserted in center of bar comes out clean. Cool pan on a wire rack and when cool frost with Lemon-Lime Frosting.
• 3. FROSTING: In a medium mixer bowl combine cream cheese, and powdered sugar. When well mixed and fluffy add lemon and lime peel. Frost bars. Store any leftovers in the refrigerator.

ZUCCHINI OAT CARROT BARS WITH BUTTER CREAM CHEESE FROSTING

Steps:

• Set oven to 350 degrees.
• Grease a 15 x 10-inch jelly roll pan or cookie sheet, and line with parchment paper.
• In a large bowl, beat the eggs oil, vanilla and sugar until smooth (about 2 minutes).
• Sift together flour, cinnamon, salt baking powder, baking soda.
• Add the flour mixture into the oil/egg mixture and blend well to combine (about 2 minutes).
• Fold in zucchini, carrots, oats and nuts; blend well to combine.
• Transfer to prepared pan.
• Bake for about 22-25 minutes.
• To make frosting: Mix/beat all ingredients together until smooth, adding more confectioners sugar to achieve desired consistancy to spread.
• Spread on cooled cake.
• Cut into bars.

ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING

Steps:

• Heat oven to 350°F.
• Grease and flour a 9 x 9-inch pan.
• Blend all cake ingredients except raisins on low speed for 1/2 minute.
• Beat on medium speed 2 minutes.
• Stir in raisins.
• Pour into pan.
• Bake 35 to 40 minutes or until tests done.
• For frosting, beat all frosting ingredients until smooth and fluffy.
• Frost when cake is fully cooled.
• Keep refrigerated.

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
• In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
• Add carrot mixture to flour mixture, stirring until just combined.
• Spread batter into an ungreased 13x9-inch baking pan.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
• Fold in lemon/orange zest.
• Frost and store in the refrigerator.
• Cut into bars to serve.

LEMON ZUCCHINI BARS

Steps:

• In a large bowl combine sugar, oil, eggs, lemon zest and lemon juice,mix well.
• Stir in shredded zucchini.
• Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
• Gradually add this mixture to the zucchini mixture. Mix throughly.
• Pour into greased 9x13 pan.
• Bake 350 for 45-50 minutes.
• Cool, dust with confectioners sugar.
• Or if you like a lemon glaze for the topping:.
• 1/2 cup sugar, zest of one lemon, juice of one lemon.In a saucepan bring to a boil, when cake is warm, poke holes in top with a toothpick brush with glaze.