Luna Archey
April 14, 2017

Are you looking for an Easter treat for your little bunny that isn’t packed with sugars and dyes? If carrot cake is your favorite and you need another excuse to eat it (honestly, you can and should eat these bars for breakfast, they’re deliciously nutritious), this recipe makes snack cake bars so spicy, moist, and savory that you’ll forget they’re packed with veggies! The applesauce makes them even more savory, and the topping of lemony cream cheese frosting is the perfect sweet accompaniment. We use some oat flour instead of only all purpose wheat flour, but replacing the wheat flour with your choice of flour would be just as scrumptious!

If your child is particularly adverse to anything green in their desserts or anywhere near them for that
matter, peeling off the outer dark green skin of the zucchini, using yellow zucchini, or substituting more carrots for the zucchini will yield a “prettier” cake bar. However, we think that just about anything smothered in cream cheese frosting will be devoured straight away regardless!

Carrot Zucchini Bars Recipe


  • 2 eggs
  • 2/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini (about 1 small zucchini)
  • 1 1/2 cups shredded carrots (about 3 carrots)
  • 1/2 cup walnut pieces
  • 3/4 cup flour
  • 1/2 cup oats
  • 1/2 cup oat flour (can be made in blender)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1 teaspoon pumpkin pie spice


  • 1 package cream cheese
  • 1/2 cup powdered sugar
  • 1 Tbs. lemon juice
  • 1/4 tsp. vanilla extract

Preheat oven to 350. Whisk together eggs, applesauce, brown sugar, honey, vanilla, carrots, zucchini, and walnuts. In a different bowl, whisk together flour, oats, baking soda, powder, and spices. Fold into wet mixture and stir to combine. Spread into a greased 9×13″ pan. Bake for 25 minutes, until a toothpick stuck in the center comes out clean. Let cool and mix together frosting ingredients. Cut into small squares and top with frosting. Store in the refrigerator and serve at room temperature.