|My husband LOVED these and could not wait for a second helping.|
|These bars easily sit on a napkin to be nibbled away...and up your vegetable tally for the day.|
2 C. flour
2 C. sugar
2 t. cinnamon
1/2 t. salt
1 t. baking powder
2 t. soda
3/4 C. vegetable oil
1 t. vanilla
2 C. raw shredded zucchini
1 C. raw shredded carrots
1/2 C. chopped nuts, optional
1/2 C. golden raisins, optional
Preheat the oven to 350 degrees F. Butter and flour well a half sheet or jelly roll pan and set aside.
Measure the flour into a bowl and if you are using the optional nuts and raisins, toss them into the flour and stir them around. Dump into a large sieve and shake the flour through. *Set the nuts and/or raisins aside on a paper towel for now. Return the flour to the mixing bowl.
*Helpful Hint: Tossing the nuts and raisins helps to keep these additions from from sinking to the bottom of the pan. I did not use them today, I was in a hurry and they were great anyway.
1 stick of room temperature butter
8 ounces of room temperature cream cheese
3 1/2 C. powdered sugar
1 t. vanilla
Mix butter and cream cheese beating until fluffy. Slowly add the powdered sugar and the vanilla and mix until smooth and spreadable. Frost and cut into easy to serve bars. Yield 24 to 36 bars depending on the size you like to serve.