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Carrot Zucchini Bars

Carrot Zucchini Bars

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Take all the fresh flavors of carrot cake, toss in a bit of grated zucchini, and you've got a flavorful autumn treat that's sure to please!MORE+LESS-

Updated September 30, 2014


box Betty Crocker™ Super Moist™ carrot cake mix


can Betty Crocker™ Rich & Creamy cream cheese frosting


carrot, sliced thin for garnish

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  • 1

    Preheat your oven to 350°F. Spray a 15x10x1-inch pan with nonstick cooking spray.

  • 2

    In large bowl, stir together the cake mix, zucchini, butter, milk, and eggs. Spread your batter into a pan. Bake for 15-20 minutes, or just until the bars spring back when touched lightly with your finger.

  • 3

    Remove the bars from your oven and allow them to cool completely.

  • 4

    Frost bars with Betty Crocker™ Cream Cheese Frosting.

  • 5

    To garnish, use a potato peeler to grate long, thin pieces from a whole carrot. Twirl those pieces into spirals, then place the on top of your bars. Sprinkle with chopped walnuts. Cover until ready to serve.

  • 6

    Sprinkle with chopped walnuts.

No nutrition information available for this recipe

More About This Recipe

  • Carrot cake, an old-fashioned lots-a-labor treat, gets a kick from fresh zucchini and an easy carrot-cake mix -- vintage taste with wee effort!

    I get a real itch for comfort food around this time of year. Problem is, I'm not a food kind of a girl. I'm a straight up, born and bred, shamelessly addicted to sweets kind of girl. So, comfort food this time of year has little to do with meatloaf and pot pies and more to do with carrot cake and gingerbread and giant molasses cookies.

    When I get a real hankering for a truly delicious dessert, I love whipping up a batch of these easy Carrot Zucchini Bars.

    A Betty Crocker carrot cake mix eliminates the need to grate a carrot down to your knuckles. Hooray for that!

    To get yourself a batch of these tasty-delicious treats, it's really as simple as stirring together a quick batter...

    ...then being patient enough to let that batter cook and cool before topping with cream cheese frosting, chopped walnuts, and clever little carrot roses for garnish.

    Of course, there are a dozen other pretty ways to top these dessert bars:

    Try sprinkling fresh blueberries or raspberries on top of the frosting.
    Or drizzle white chocolate over each frosted bar for a more elegant look.
    Better yet, try swapping out the Betty Crocker cream cheese frosting for a bottle of Betty Crocker Whippy vanilla frosting, then top with oodles of coconut for a truly beautiful bar that tastes amazing!

    No matter how you slice them, these simple bars will have you and your loved ones smiling for their great, comfort food flavor. No meatloaf required!

    Carrot Recipes to Harvest

    Carrot Apple Cake Recipe
    Carrot Raisin Bars Recipe
    Carrot Cream Cheese Torte Recipe
    Carrot Orange Cookies Recipe
    Carrot-Cake Oatmeal Cookies Recipe

    More carrots? Turn the table orange with these great Carrot Recipes as inspiration!

    Brooke blogs at where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!

    Do you like carrot treats?

Recipe Summary

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups grated zucchini
  • ½ cup margarine
  • 1 (3 ounce) package cream cheese, room temperature
  • 2 ½ cups confectioners' sugar, sifted

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.


You can substitute maple sugar for the coconut sugar. We can’t recommend swapping it out with a liquid sweetener.

You can use another oil for the coconut oil, such as avocado oil or melted butter.

We don’t recommend substituting the eggs for this cake, as the recipe already calls for flax seed.

We haven’t tested this recipe with any other flour, other than almond flour and tapioca. If you’d like to attempt to substitute it out, you’ll have to experiment.

They are packed with nutritional goodness from carrots, zucchini, raisins, walnuts and whole wheat pastry flour.

Low in fat, the whole recipe uses just 1/4 cup of canola oil. So you can serve these carrot zucchini bars without a lot of guilt.

I also added 1/4 cup of carrot puree to help keep them moist with minimal fat.

In addition to being healthy, these carrot-zucchini bars are are quick and easy too. Just stir together the ingredients, spread the batter in a pan and bake.

According to my calculations, each bar with frosting has 156 calories and

7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you like this lightened up recipe for carrot zucchini bars, be sure to check out some of my other Weight Watchers friendly dessert recipes including WW 2-Ingredient Pineapple Angel Food Cake, Low-Fat Lemon Bars, Double German Chocolate Mini Cupcakes, Crock Pot Fruit Cocktail Cake and Slow Cooker Peanut Butter Chocolate Chip Blondies

If you’ve made these carrot zucchini bars, please give the recipe a star rating below and leave a comment letting me know how you liked it.

Carrot cake zucchini bars + lemon buttermilk icing

Ahhhhh, it’s finally Friday. My favorite day of the week. I’m headed up to the library to return some books and take out more. I’ve been reading like books are going out of style this summer! One after the other. I’ve stopped a couple mid book. Just couldn’t get into them for whatever reason. There are a couple authors who seem to be hit or miss. They’re foreign authors, which I think is just a coincidence, but it happened twice. Some of their books are so good, and others seem almost amateurish and far fetched. I don’t know why that happens. Possibly because authors are only human? Yes. Quite possibly. I guess I can tell you who they are. It’s not like I know them personally and they’re going to knock on my door all, “Hey, Meliss, what’s up with the crap book review?” The first author is Liane Moriarity. I fell in love with her book What Alice Forgot… and then I tried Big Little Lies and couldn’t get past chapter one. Same thing with Sophie Kinsella. Loved her book Remember Me, and when I tried I’ve Got Your Number I wanted to shout at the shallow characters. Life it too short to read books that annoy.

Anyhoo, we’re gearing up for a fun weekend. Tomorrow we’re going to see the new Bourne movie which we’ve been anticipating for about a year. Matt Damon is actually going to be in this one! Ahhhhh! Can. Not. Wait.

Sunday is The Little Log Cabin Power Antique Show in Miesville MN. My friend Nancy told me about it. I guess it’s been going on for about 20 years and I just found out about it! What? I’m glad to find something new to do, and it sounds like it’s right up my alley. I’ll take a bunch of pics and post them in my next “scenes” post and tell ya all about it.

Last night, while making supper, our power went out. Jeff had just taken the steaks off the grill, and I was frosting these yummy carrot cake zucchini bars. We decided to take our dinner out to the front porch instead of trying to eat by candle light in the dark house. It was so nice outside for a change. Balmy and about 70 degrees. Afterwards we took a stroll downtown for an iced tea. The power came back on around 9 PM, so it wasn’t that big of a deal. It’s funny how something like that can change the course of the evening though.

Back to those carrot cake zucchini bars…

They’re soooo moist and delicious. Chock full of yummy carrots, zucchini, and raisins, in a spiced, dense cake. The icing is sweet and tart, and brightened by the flavor of lemon zest. You are going to love this one!

preheat oven to 350 degrees F.

1 and 1/2 cups all purpose flour

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1 and 1/2 cups shredded carrots

1 cup unpeeled, shredded zucchini

3/4 cup packed brown sugar

2 teaspoons pure vanilla extract

Lightly oil a glass 9吉 baking pan.

In a large mixing bowl, combine: flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Mix well.

In another mixing bowl, combine: eggs, carrots, zucchini, brown sugar, raisins, oil, honey, and vanilla. Mix until just combined.

Add the wet ingredients to the dry ingredients and mix just until combined. Using a rubber spatula, scrape batter into prepared baking pan. Bake for 25 to 30 minutes in preheated oven, or until a wooden skewer inserted into the center of the bars comes out with a couple moist crumbs on it. Place pan on wire rack to cool completely before icing.

for the lemon buttermilk icing:

Mix all until completely combined. Use to ice completely cooled bars.

Cover bars and store in refrigerator for up to 5 days. This recipe makes 24 servings.

  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C canola oil
  • 1/4 C honey
  • 1 tsp vanilla
  • 1 1/2 C shredded carrot (about 2 large carrots)
  • 1 C shredded zucchini (about 2 small zucchinis)
  • 1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • Frosting
  • 8 ounces reduced fat cream cheese, room temperature
  • 1 C powdered sugar
  • zest of one lemon
  • pinch of salt

Step 1

1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray.
2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated. Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched. Cool completely on a wire rack before frosting.
3. Prepare the frosting by beating together all the ingredients until well blended. You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.

  • 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

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.

Best Zucchini Cake Recipe With Carrots

I love these bars! If I ever want to make a cake with grated zucchini, this is the spice cake I turn to. It&rsquos the perfect way to use up some garden veggies (mind you I freeze my zucchini that I grate and freeze in 2 cup increments so, I can enjoy it any time of the season!) And if you want to skip the carrots and make plain zucchini bars that will work too! Zucchini adds moisture to a cake, like applesauce, bananas, or carrots in muffins, a carrot cake, and banana bread. It&rsquos the ingredient hard to detect in a dessert so tasty and moist as this one!

My love for this cake struck, when Mary Beth brought this delicious spice cake to a Church Fellowship meal. The original recipe was called Shredded Zucchini Bars, which is a recipe from a Mennonite cookbook that won many compliments. The original recipe is amazing, but when I was craving a carrot cake and zucchini, the creativity arose and I ended up with this concoction! It is no doubt the most tender zucchini cake you can make from scratch! So, I&rsquom sharing it with my readers because who doesn&rsquot like a spice cake with cream cheese frosting? Make this into zucchini bread, muffins, or sheet cake but try these bars out, they&rsquore incredible and healthy!

How To Freeze Zucchini for Cakes?

Garden Zucchini freezes very well. Once frozen simply thaw and use in recipes calling for grated zucchini. Keep all the excess liquid with shredded zucchini for cake recipes or muffins!

  1. How to freeze zucchini wash and trim the zucchini.
  2. Using a box grater, grate the zucchini into shredded pieces. You can use the fine side or the coarser side (I used the coarser side with big holes.)
  3. Divide zucchini (with any excess liquid) into 2 cup portions using freezer bags.
  4. Freeze. Thaw as needed and use with the liquid for zucchini cake recipes or muffins.

Should I Drain the Liquid from Zucchini?

Cakes, muffins, and certain loaf desserts need the extra moisture for a tender crumb. Whenever you are using grated zucchini for desserts, you DO NOT have to drain or press out the liquid with paper towels. However, if you are making Zucchini Fritters, you may want to drain the liquid off to prevent soggy fritters.

Can I use Butter For The Cream Cheese Frosting?

Yes! The frosting calls for margarine but softened butter will work just as well. Keep in mind, butter hardens more once refrigerated so you may end up with a stiffer frosting once chilled.

Why Is My Frosting Runny?

Runny or Soupy frosting could be a result of melted margarine (or butter) or not enough powdered sugar. You want to soften the fat so it&rsquos not in liquid form, and use the amount of icing sugar called for in successful results.

How to Quickly Soften Butter or Margarine in the Microwave:

  1. Place a stick of butter or margarine with the wrapper into the microwave (make sure it&rsquos not foiled!)
  2. Microwave for 30 seconds in 5-second increments, rotating all sides. Margarine will take less time.
  3. Use in recipes calling for room temperature butter or margarine!

Can I omit The Carrots?

Yes! The original Zucchini Bars recipe I was inspired from had no carrots in the recipe. I was craving carrot cake and wanted to use shredded zucchini from my freezer to create this recipe. Regardless, it will still be moist and incredibly delicious!

Can I use Whole Wheat Flour?

The zucchini cake in my photos was half white flour and half freshly milled hard white wheat flour. As far as using 100% whole wheat you probably could, but the texture might be a little grittier from the whole grains.

Can I use melted Coconut Oil?

Yes! Go for the cooking kind that is preferably unscented, unless you want a coconut flavor (yum!)

Carrot Cake Zucchini Bars

This recipe for Carrot Cake Zucchini Bars is the perfect dessert for your Easter potluck this year. If you’re a fan of carrot cake and zucchini bread, but you’re tired of making the same recipes over and over, these tasty dessert bars are the perfect thing for you. These bars are rich and moist, and they balance of flavors from the carrots, brown sugar, zucchini, and ginger give you a unique but familiar cake bar recipe that’s out of this world. And the best part? That lemon cream cheese frosting on top that’s only three ingredients and 100% delicious. Give this recipe a try, and you won’t be disappointed.

Cooking Vessel Size 9 x 13-inch Baking Pan

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These sounds delicious! I've never thought about the combination of zucchini and carrots in a dessert, but it sounds great. Can't wait to try it!

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