If you like carrot cake or pumpkin spice bars then I think you will enjoy the carrot zucchini bar cookies. The recipe calls for cream cheese--which is always a plus--as well as a sugary, creamy frosting at the end. Enjoy with a cup of hot tea.
Ingredients: for the Cake
1/2 cup of raisins
2/3 cup grated zucchini, drained
2/3 cup grated carrot
1/2 tsp. salt
1 tsp. vanilla
1/2 cup of flour
1 egg
1 (3 oz.) package of cream cheese, softened
1/2 cup of butter
2/3 cup light brown sugar
Beat together all the ingredients listed above. In a 9 x 9 x 2-inch, greased pan bake the mixture at 350 degrees for 30 minutes. Check the center with a toothpick to make sure it is done. Cool the cake in its pan for 10 minutes before inverting the cake onto a wire rack. Frost the cake after it has cooled. See below for the frosting recipe.
Ingredients: for the Frosting
1/4 cup butter
3 oz. softened cream cheese
1/2 tsp. vanilla
1/2 cup confectioners' sugar
Beat the butter and cream cheese together. Add confectioners' sugar and vanilla. Beat until creamy smooth and frost your cake.
This recipe came from cooks.com, and I hope you will enjoy it.
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