Description
Carrot Zucchini Cake sheet pan bars with cream cheese frosting.
Ingredients
Scale
- Zucchini Cake:
- 2 cups granulated sugar
- 1 cup canola oil
- 3 eggs
- 2 cups all-purpose flour (half white, half whole wheat)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups grated zucchini
- 1/2 cup grated carrots
- Cream Cheese Frosting:
- 3 oz cream cheese
- 1/2 cup butter
- 1 tsp milk
- 2 cups powdered sugar
Instructions
- Mix sugar and oil.
- Add eggs and combine.
- Add dry ingredients.
- Fold in zucchini and carrots.
- Bake at 350°F for 25–30 minutes in 10×15 pan.
- Cool completely.
- Beat frosting ingredients.
- Spread frosting and cut into bars.
Notes
- Do not drain zucchini liquid.
- Add nuts if desired.
- Store chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 25