Carrot Zucchini Bars with Lemon Cream Cheese Frosting

• For the Cake:
• 1/2 C Applesauce
• ¾ Cup Light Brown Sugar
• ½ Cup Vegetable Oil
• ¼ Cup Agave Syrup
• 1 tsp Vanilla
• 1 ½ Carrots shredded finely
• 1 Cup Zucchini shredded
• ½ Cup Walnuts chopped
• 1 ½ Cups All Purpose Flour
• 1-1/4 tsp Baking Powder
• ½ tsp Ground Ginger
• ¼ tsp Baking Soda

• For the Frosting:
• 8 oz. vegan Cream Cheese
• 1 Cup Powdered Sugar
• 1 ½ tsp Lemon Zest

1. Preheat oven to 350 degrees.
2. In a large bowl, combine eggs, brown sugar, oil, honey and vanilla. Then fold in the carrot, zucchini and walnuts.
3. In a separate bowl, combine the dry ingredients. Add to wet mixture. Stir until just combined and spread into a greased 13x9 baking pan.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
5. Once cooled, prepare the frosting. Beat until fluffy on medium speed. Spread or pipe onto bars. Garnish with lemon zest if desired.