Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1/4
teaspoon salt
1/2
cup refrigerated or frozen fat-free egg product, thawed
1 1/2
cups shredded carrot
1
medium zucchini, shredded (1 cup)
3/4
cup packed brown sugar
1/2
cup raisins
1/2
cup chopped walnuts
1/3
cup canola oil
1/4
cup unsweetened applesauce
1/4
cup honey
1
teaspoon vanilla
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1
cup powdered sugar
Preparation
Preheat oven to 350°F. In a large bowl, combine flour, baking powder, ginger, baking soda, and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.
