Это предварительный просмотр рецепта "Zucchini-Carrot Bars".

Рецепт Zucchini-Carrot Bars
by Robyn Savoie

Zucchini-Carrot Bars

Reminiscent of carrot cake, these garden-fresh sweet bars make a delicious and pretty snack or dessert to take to a gathering. Or set out some of your prettiest china and invite friends over for a Midwestern Kaffée Klatsch or an afternoon prairie tea. If you don't like black walnuts, substitute with pecans.

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Подготовка: США American
Приготовление: Порций: 36

Ингредиенты

  • Cake:
  • 1 1/2 Cups Granulated Sugar
  • 4 Large Eggs
  • 3/4 Cup Extra-Virgin Olive Oil
  • 2 Cups All Purpose Flour
  • 2 Tsp. Fresh Ginger, Grated
  • 1 Tsp. Ground Cinnamon
  • 1 Tsp. Ground Coriander
  • 1 Tsp. Salt
  • 2 Tsp. Baking Soda
  • 2 Cups Zucchini, Grated
  • 1 Cup Carrots, Grated
  • 1 Cup Walnuts, Toasted & Chopped
  • 1 Cup Golden Raisins
  • Frosting:
  • 8 Oz. Pkg. Reduced-Fat Cream Cheese, Softened
  • 1/2 Cup Butter, Softened
  • 2 Cups Powdered Sugar
  • 1 Tsp. Ground Ginger
  • 1 Tsp. Vanilla Extract

Инструкции

  1. Heat oven to 350°F. Spray a 15x10x1-Inch baking pan with non-stick cooking spray.
  2. In large bowl, beat granulated sugar and eggs with electric mixer at medium speed until creamy. Add oil; mix until blended. In another large bowl, combine and sift flour, fresh ginger, cinnamon, coriander, salt and baking soda.
  3. Add dry ingredients to creamed mixture; lightly blend. Gently stir in zucchini, carrots and raisins. Pour mixture into prepared pan.
  4. Bake 20 minutes or until toothpick inserted near center of cake comes out clean. Remove from oven; set aside to cool 15 minutes.
  5. Meanwhile, in medium bowl, blend cream cheese and butter. Gradually add powdered sugar, ground ginger and 1 teaspoon vanilla; beat until creamy. Spread over cooled bars.
  6. Tip: To add a citrus zip to this recipe, add 1 teaspoon Orange or Lemon Zest to the batter & frosting.