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This recipe give you a wonderful earthy flavor of the bars, combined with fruity creaminess of the icing. Loved by the whole family and definitely a fancier way to serve carrot bars!
Preheat your oven to 350°F. Line a brownie pan (8×8 inch) with parchment paper (if you will allow two ends of the paper to hang over the sides of the pan, you can use them as a handle to remove the cake from the pan when done) and set it aside.
In a large bowl beat together the eggs, brown sugar, oil, applesauce and honey. Fold in grated carrot and zucchini. Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, vanilla extract and salt. Stir until just combined, don’t over-mix.
Pour batter into your brownie pan. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from the oven, let it cool in the baking pan for 10 minutes, then take it out of the baking pan (using the parchment paper handles) and place on a cooling rack. Let it cool completely. Then cut it horizontally and lengthwise in half.
Put the cream into a mixing bowl. Beat the heavy cream on medium speed for 30 seconds then add cornstarch and powdered sugar and beat until super stiff.
In a medium bowl beat the ricotta with the Jello powder until well combined. Add whipped heavy cream and beat until combined.
Spread half of the mango cream on the top of one layer of cake and sprinkle 1/2 cup of the pecans on the cream, then place second cake layer on top. Spread remaining cream on top and sprinkle with remaining pecans. Place in fridge for an hour before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!