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Carrot Zucchini Bars with Mango Ricotta Cream


carrot zucchini bars with mango ricotta cream recipe

My husband loves carrot cake. So yesterday I had some carrots from earlier this week in my fridge and wanted to use them before they go bad. I decided really quick, that baking with it, would be the best thing to do.
I had some zucchini too, so I decided for some bars. Since that seemed to boring to me, I needed something to fancy it up a little bit. The mango jello I had felt just right for these bars. The earthiness of the cake combined with fruit and cream …
Oh let me tell you, it blew us away! I knew pineapple fits good to carrot cake, but mango beats it by far!
It turned out perfect. Fluffy bars with a thick, creamy, mango infused cream, holy moly! I baked it yesterday afternoon and it’s gone already (someone got up last night!).

Carrot Zucchini Bars with Mango Ricotta Cream
Recipe type: Dessert
What you need
  • The Cake:
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup canola oil
  • ¼ cup applesauce, unsweetened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1½ cups carrot, grated
  • 1 cup zucchini, grated
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ginger
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • The Cream:
  • 1 cup heavy cream
  • 8 ounces ricotta cheese, light
  • 1 package mango jello
  • 1 teaspoon cornstarch
  • 1 teaspoon powdered sugar
  • 1 cup pecans, optional
How you make it
  1. Preheat your oven to 350°F
  2. Line a brownie pan (!) with parchment paper
  3. In a large bowl beat together the eggs, brown sugar, oil, applesauce and honey
  4. Fold in grated carrot and zucchini
  5. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt
  6. Stir until just combined, don't overmix
  7. Pour batter into your brownie pan
  8. Bake for about 30 minutes
  9. Let cake cool completely then cut lengthwise in half
  10. Beat the heavy cream on medium speed for 30 seconds then add cornstarch and powdered sugar and beat until super stiff
  11. In a medium bowl beat the ricotta with the jello powder until well combined
  12. Add whipped cream and beat until combined
  13. Spread half of the mango cream on one layer and sprinkle some pecans on the cream, then place second cake layer on top
  14. Spread remaining cream on top and sprinkle with pecans
  15. Place in fridge for an hour before serving


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