Carrot Zucchini Bars with Cream Cheese Frosting is a family favorite; the carrots and zucchini keep these bars moist and the cream cheese frosting adds a little tang.
If you are looking for an easy dessert to impress family and friends this recipe may be the one you are looking for. It is super easy to make and keeps well. The combination of carrots, zucchini, and cinnamon can’t be beaten.
This is a great recipe when you have zucchini growing in the garden. It is amazing how many zucchinis you can get off of one plant. It is a great way to get your kids to eat their vegetables.
- Use a food processor for the grated carrots and zucchini. If you don’t have a food processor a box grater works great, too.
- The zucchini is used as is. The extra liquid in the zucchini does not have to be removed.
- The cream cheese and butter for the frosting should be at room temperature.
- To tell when the bars are done baking, touch the top of the bars, and if they spring back they are done. Also, the edge of the bars should be starting to pull away from the pan.
- The bars should be stored in the refrigerator. Remove from the refrigerator for a little bit before serving so they warm up to room temperature.
- These bars freeze well. Cut into pieces and place in an airtight container. Freeze for up to 3 months.
- To thaw place in the refrigerator until the bars are thawed.
Mix the oil and sugar in a large mixing bowl with an electric mixer.
Add the eggs and mix in until well blended.
Add the shredded carrots and zucchini to the batter and mix.
Sift together the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet mixture and mix until well combined. Add the chopped nuts and fold in.
Pour the batter into a prepared baking pan. Bake in the preheated oven for 28 to 30 minutes.
In a medium bowl make the frosting. Add the cream cheese to the bowl and beat until creamy.
Beat in the butter. Mix in the vanilla and milk. Beat in the powdered sugar until the frosting is creamy.
Spread the frosting on the cake.
Looking for more recipes for summer vegetables and fruits? Take a look at these:
If you make these carrot zucchini bars with cream cheese frosting, I would love to hear about them! Please leave me a comment and a rating.
Carrot Zucchini Bars with Cream Cheese Frosting
- 1 1/4 cups sugar
- 1/2 cup oil
- 2 eggs
- 1 1/2 cups shredded carrots
- 1 cup shredded zucchini
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1 cup chopped walnuts
- 3 ounces cream cheese
- 1/4 cup butter
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan.
- In a large bowl beat the sugar and oil together with an electric mixer. Add the eggs in and beat in. Add the shredded carrots and zucchini and mix in.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and mix in until well blended. Add the chopped walnuts and fold in.
- Pour the batter into the prepared baking pan. Bake for 28 to 30 minutes. Remove from the oven and cool completely before frosting.
- For the frosting – In a medium bowl beat the cream cheese with an electric mixer until fluffy. Add the butter and mix in. Add the vanilla and milk and beat in. Add the powdered sugar and mix until creamy.
- Spread over cooled bars.
- Use a food processor to shred your carrots and zucchini, it is the easiest way to do it. If you don’t have a food processor a box grater works great.
- Don’t squeeze the liquid out of the zucchini. All of the liquid keeps these bars moist.
- Use an electric mixer for the frosting. You will need it to beat the frosting to make it creamy.
- These bars can be frozen. I would recommend that you cut the bars into serving-size pieces before freezing them in an airtight container. They can be kept frozen for up to 3 months
- To thaw the frozen bars, keep them in the refrigerator until thawed.
This recipe was originally published on August 23, 2018. It has been updated with new content and pictures on August 3, 2023.