Carrot and Zucchini Bars with Citrus Icing
rec.food.recipes/Dancer/1999

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cups shredded carrot
1.2 cup, raisins
1/2 cup vegetable oil
1 tsp. vanilla extract
3/4 cup brown sugar
1/2 tsp. ginger
2 eggs, slightly beaten
1 cup shredded, unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup honey
Citrus Cream Icing (recipe follows)

In a large mixing bowl, combine first 5 ingredients; mix well and set aside.

In another large bowl, combine remaining ingredients, mix well. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13 x 9 inch baking dish.

Bake at 350 degrees for 25 minutes or until bars test done. Place on a wire rack and cool completely.

Frost with icing. Cover and store in refrigerator.

Citrus Cream Cheese Icing
1 (8 oz.) pkg. low-fat or no-fat cream cheese
2 Tbsp. orange juice
1/2 cup powdered sugar
1/2 tsp. lemon extract

In a small bowl combine all ingredients; beat until smooth.