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Zucchini-Carrot Bars

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

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. MORE + LESS -

Brooke Lark Brooke Lark
June 29, 2011

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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