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Yields

9 x 13″ pan

Ingredients

1 1/2 cups White Whole Wheat Flour

1 tsp. Baking Powder

1/2 tsp. Ground Ginger

1/4 tsp. Baking Soda

2 Whole Eggs, slightly beaten

1 1/2 cups Carrots, shredded (about 3 avg. whole carrots)

1 cup Zucchini, shredded (about 1 avg. zucchini)

6 Tbsp. Splenda Brown Sugar or

3/4 cup Brown Sugar, packed

1/3 cup Golden Raisins or

1/3 cup Dried Apricot Halves, chopped

1/2 cup Walnuts, chopped

1/2 cup Ghee (Clarified Butter)

1/4 cup Clover Honey

1/2 tsp. Pure Vanilla Extract

1/2 tsp. Coconut Extract

1 Frosting Recipe

8 oz. package Neufchatel Cream Cheese 

2/3 cup Powdered Sugar

1 1/2 tsp. Lemon Zest (finely grated peel)

Directions

Pre heat oven to 350° F
Use a 13” x 9” ungreased baking pan.

STEP ONE

Combine flour and following 3 ingredients (thru baking soda) in a large bowl using a whisk.

STEP TWO

In a medium bowl, combine eggs and next 9 ingredients (thru coconut extract). Stir to combine.  Add to flour mixture and gently stir until just moistened and no flour is visible; don’t over mix.

STEP THREE

Evenly spread batter into ungreased baking pan. Place into pre heated oven and bake 25 min. or until wooden toothpick inserted in the center comes out clean. Remove pan to a wire rack to totally cool before frosting.

STEP FOUR

While cooling, make frosting by using a handheld mixer. Refrigerate until bars are totally cooled. Frost bars right in baking pan. Cover and refrigerate for up to 4 days.

Portion Sizes

*Remember that we do not suggest unit portions for our desserts. We instead suggest you practice using your new skills.


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