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Zucchini-Carrot Bars

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  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 60
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We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
By Brooke Lark
Created Jun 29, 2011
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  • 4 cups powdered sugar
  • 1 oz cream cheese (from 3-oz package)
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top it off! These dessert bars are just as delicious when topped with toasted coconut, sliced strawberries, or drizzled white chocolate.
  • tip 2
    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 Facts are not available for this recipe
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