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1½ cup Flour
¾ cup Brown Sugar
1 teaspoon Baking Powder
½ teaspoon Ginger
¼ teaspoon Baking Soda
2 Eggs, Slightly Beaten
1½ cup Carrot, Shredded
1 cup Zucchini, Shredded
½ cup Raisins
½ cup Walnuts, Chopped
½ cup Vegetable Oil
4 tablespoon Honey
1 teaspoon Vanilla
1 teaspoon Butter
*** CITRUS CREAM CHEESE ICING ***
8 ounce Cream Cheese
½ cup Sugar, Powdered
2 tablespoon Orange Juice
½ teaspoon Lemon, Essence
In large mixing bowl, mix first 5 ingredients. In another large bowl combine remaining ingredients, except icing. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased baking dish. Bake at 350 deg 25 mins or until bars test done. Place on wire rack and cool completely. Frost with icing. Cover and store in refrigerator.
Citrus cream cheese icing: in a small bowl combine all ingredients; beat until smooth.
¾ cup Brown Sugar
1 teaspoon Baking Powder
½ teaspoon Ginger
¼ teaspoon Baking Soda
2 Eggs, Slightly Beaten
1½ cup Carrot, Shredded
1 cup Zucchini, Shredded
½ cup Raisins
½ cup Walnuts, Chopped
½ cup Vegetable Oil
4 tablespoon Honey
1 teaspoon Vanilla
1 teaspoon Butter
*** CITRUS CREAM CHEESE ICING ***
8 ounce Cream Cheese
½ cup Sugar, Powdered
2 tablespoon Orange Juice
½ teaspoon Lemon, Essence
In large mixing bowl, mix first 5 ingredients. In another large bowl combine remaining ingredients, except icing. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased baking dish. Bake at 350 deg 25 mins or until bars test done. Place on wire rack and cool completely. Frost with icing. Cover and store in refrigerator.
Citrus cream cheese icing: in a small bowl combine all ingredients; beat until smooth.