Carrot Zucchini Bars

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Frosted with cream cheese frosting, these mini-carrot cakes help you sneak in some extra vegetables into your diet.

Ingredients

  • 2/3 C. firmly packed brown sugar
  • 1/2 C. butter at room temp
  • 1 3 oz. cream cheese
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/2 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 C. coarsely grated carrot
  • 2/3 C. coarsely grated zucchini excess liquid squeezed out
  • 1/2 C. raisins

Directions

Preheat oven to 350. Grease 9x9x2 " square pan. Beat together first 3 ingredients till fluffy. Beat in egg and vanilla. Beat in flour, baking powder, and salt till well blended. Stir in carrot, zucchini, raisins. Spoon into pan and spread evenly. Bake for 30 minutes or till toothpick comes out clean. Cool 10 minutes. Invert and frost with cream cheese frosting.

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