Zucchini-Carrot Bars

We added grated zucchini to Betty Crocker SuperMoist carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.

  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 60

Ingredients

Bars

1
box Betty Crocker™ SuperMoist™ carrot cake mix
2
small zucchini, grated
1/2
cup butter, melted
3
tablespoons milk
2
eggs

Frosting

4
cups powdered sugar
1
oz cream cheese (from 3-oz package)
1
to 2 tablespoons milk
1
teaspoon vanilla

Garnish

1
pint (2 cups) fresh raspberries
Fresh mint leaves

  • 1 Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
  • 2 Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3 In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.

Expert Tips

Top it off! These dessert bars are just as delicious when topped with toasted coconut, sliced strawberries, or drizzled white chocolate.

Slice it right! Refrigerate your bars before slicing. This allows the cake and frosting to firm and allows you to make nice, clean cuts. Also helpful: try wetting a sharp knife slightly with water before running it through your cooled bars.