1 1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. baking soda
2 eggs, slightly beaten
1 1/2 c. shredded carrots
1 med. zucchini, shredded (1 cup)
1/2 c. raisins
1/2 c. walnuts, chopped
1/2 c. cooking oil
1/4 c. honey
1 tsp. vanilla
1 recipe Citrus Cream Cheese Frosting

In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, and baking soda. In another large mixing bowl, stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in an ungreased 13 x 9 x 2 inch baking pan. Bake in a 350 degree oven about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Frost with Citrus Cream Cheese Frosting. Store, covered, in the refrigerator. Cut into bars. Makes 36 bars.

CITRUS CREAM CHEESE FROSTING:

1 (8 oz.) tub light cream cheese
1/2 c. sifted powdered sugar
2 tbsp. orange juice
1 tbsp. finely shredded lemon peel or orange peel

In a mixing bowl beat cream cheese, powdered sugar orange juice and lemon peel or orange peel with an electric mixer on medium speed until fluffy. Makes about 1 1/2 cups.