Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Carrot and Zucchini Bars | realmomkitchen.com

5 from 17 votes

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

These Carrot and Zucchini Bars are a moist, veggie-packed dessert made with shredded carrots and zucchini, warm spices like ginger, and crunchy walnuts for texture. Topped with a tangy lemon cream cheese frosting, they strike a delicious balance between cozy and refreshing. It’s a clever way to serve up veggies in a sweet treat that’s perfect for sharing—whether you peel the zucchini or let its vibrant color shine!

Course Dessert

Cuisine American

Keyword bars, carrot cake, carrots, lemon, zucchini

Prep Time 25

Cook Time 25

Cooling time 1

Total Time 1 50

Servings servings

Calories 114kcal

Author Laura

Equipment

Ingredients

2 eggs slightly beaten
¾ cup packed brown sugar
½ cup canola oil
¼ cup honey
1 tsp vanilla
1 ½ cups shredded carrot
1 cup shredded zucchini
½ cup chopped walnuts
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp ground ginger
¼ tsp baking soda

Lemon Cream Cheese Frosting:

8 oz pkg reduced fat cream cheese
1 cup powdered sugar
1 ½ tsp lemon zest

Instructions

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, add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add the flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-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 frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Nutrition