I’ve been on the hunt for a carrot cake recipe for what seems like the longest time. I’ve been on a kick where I like to buy something at the farmers market specifically to bake in a treat. I’ve found some yummy things from awesome local produce like cherry muffins and rhubarb cake. I wanted to buy carrots for carrot cake, but every recipe I find is either a layer cake, which is way too much work, and/or has a bunch of goofy extra things like nuts, raisins, coconut and other unlikely ingredients.
But Saturday, without a recipe bookmarked, I bought those carrots, determined to find a recipe.
Here’s what I came up with:
Carrot-zucchini bars! Apparently if you don’t want to do layers, you make carrot bars instead of cake. This is almost what I was looking for. I left out the walnuts and raisins. I like walnuts and raisins just fine but Allie wouldn’t be able to enjoy these with the nuts in… and she enjoyed it! I like the combination of zucchini and carrot. And of course, what everyone likes the most about carrot cake… cream cheese frosting! And who knew cream cheese frosting was so easy? Its just cream cheese and powdered sugar!
It took awhile to shred the zucchini and carrots, partly because the carrots I bought, while not baby carrots, were small. I started shredding around 7:30 and figured I’d either save them to make the next night, or make them right away depending on what time I got the shredding done. It was getting late-ish and I wanted to get to bed (I’ve been struggling for enough sleep lately), but I could tell it would come together quickly once I got the shredding done. And I was right.
I was really productive last night because while the bars were baking I prepped mexican minestrone in the crock pot to cook today.