Back 1 1/2 Cups / 375 mL All-Purpose
Flour
3/4 Cup / 180 mL Brown Sugar
1 teas. / 5 mL Watkins Baking Powder
1/2 teas. / 2.5 mL Watkins Ginger
1/4 teas. / 1.2 mL Baking Soda
2 Eggs, slightly beaten
1 1/2 Cups / 375 mL Shredded Carrot
1 Cup / 250 mL Shredded Zucchini
1/2 Cup / 125 mL Raisins
1/2 Cup / 125 mL Chopped Walnuts
1/2 Cup / 125 mL Watkins Original Grapeseed Oil
1/4 Cup / 60 ml Honey
1 teas. / 5 mL Watkins Vanilla Extract
1 teas. / 5 mL Watkins Butter Extract
Citrus Cream Cheese Icing
Combine first five ingredients in large mixing bowl; mix well and set aside. In another large bowl, combine remaining ingredients except icing; mix well. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13x9 inch / 33x23 cm baking dish. Bake at 350*F / 180*C for 25 minutes or until bars test done. Place pan on wire rack, cool completely. Frost with icing. Cover, store in refrigerator. Makes 36 bars.
Citrus Cream Cheese
Icing:
1 Tub (8 oz. / 227g) Reduced-Calorie Cream Cheese
1/2 Cup / 125 mL Powdered Sugar
2 Tbsp. / 30 mL Orange Juice
1/2 teas. / 2.5 mL Watkins Lemon Extract
Combine all ingredients in small bowl until smooth.
© Copyright 1999 The Rising
Stars Team
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