Kathie's StoryI got this recipe from a friend several years ago on a handwritten card. She told me they were her family's favorite. And my family and friends like these very much, also.
There appear to be several version of this on the net and the BHG version is the closest I have found to this recipe so it may have originated there.
1 1/2 c
all purpose flour
brown sugar, firmly packed
1 1/2 c
shredded fresh carrots
shredded fresh zucchini
LIME CREAM CHEESE FROSTING
(8 ounces) cream cheese, softened
sifted powdered sugar
finely shredded lemon peel
finely shredded lime peel
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat 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.
2Add 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.
3FROSTING: 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.