2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
½ cup mayonnaise
1/4 cup honey or agave syrup
1 tsp. vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped pineapple
1/2 cup chopped pecans
1 1/2 cups Pamela’s Gluten Free Baking and Pancake Mix
1 tsp baking powder
1/2+ tsp. ground ginger
1/4 tsp. baking soda
Lemon Cream Cheese Frosting
8 oz softened cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

Note: I freeze whole Meyer Lemons and shred zest+ fruit while lemon is frozen into blended cream cheese and powdered sugar mixture then fold in lemon before spreading or piping onto cooled bars.

Preheat oven to 350°F.

In a large bowl, blend together the eggs, brown sugar, oil, honey, mayo & vanilla. Then fold in the carrot, zucchini, pineapple and pecans.

In another bowl combine the flour, baking powder, ginger, and baking soda. Stir together. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 8x11 glass baking dish.

Bake for about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.

Prepare the frosting:

In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Fold in Lemon Mixture. Spread or pipe the frosting over the cooled bars.

Makes 12+ bars.

Submitted by: Susan Cord