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Carrot & Zucchini Cake Bars (International) — Recipe | Foodgeist

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Carrot & Zucchini Cake Bars

🍰dessert·Internationalhard

Carrot & Zucchini Cake Bars

Name: Carrot & Zucchini Cake Bars
Cuisine: International
Ingredients: 1-1/2 cup All Purpose Flour, Sifted; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1/2 teaspoons Salt; 2 whole Eggs; 1 Egg Yolk; 1/2 cups Sugar; 1/2 cups Dark Brown Sugar; 1 Tablespoon Canola Oil; 1/2 cups Applesauce; 1-1/2 teaspoon Vanilla Extract; 1/2 cups Grated Carrots; 1/2 cups Grated Zucchini

Ingredients

1-1/2 cup All Purpose Flour, Sifted

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1/2 teaspoons Salt

2 whole Eggs

1 Egg Yolk

1/2 cups Sugar

1/2 cups Dark Brown Sugar

1 Tablespoon Canola Oil

1/2 cups Applesauce

1-1/2 teaspoon Vanilla Extract

1/2 cups Grated Carrots

1/2 cups Grated Zucchini

Method

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1.
Preheat oven to 350 F and line a 9x13 baking dish with parchment paper. Set aside. In a small bowl, combine the sifted flour, baking soda, baking powder, cinnamon and salt. Mix to combine and set aside. In the bowl of a stand mixer, beat the eggs and egg yolk together on medium speed for 2 minutes. Add in the sugars, oil, applesauce and vanilla extract until throughly combined and smooth. Add about 1/2 of the vegetables into the wet ingredients, followed by 1/2 of the flour mixture. Turn your mixer on just to incorporate the flour (literally about 2 seconds). Add in the rest of the grated vegetables and rest of the flour mixture. Again, turn the machine on just to combine everything together. Be careful not to over-mix! Pour batter into prepared pan and bake for 15-17 minutes. Cake should be slightly brown on top. Allow to cool in the pan placed on a cooling rack for about 10 minutes before removing cake from the pan. Allow to cool completely before cutting into rectangles.