Carrot Zucchini Bars With Mango Ricotta Cream

Name: Carrot Zucchini Bars With Mango Ricotta Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 whole Eggs; 1/2 cups Brown Sugar; 1/4 cups Canola Oil; 1/4 cups Applesauce (unsweetened); 2 Tablespoons Honey; 1-1/2 cup Carrot, Grated; 1 cup Zucchini, Grated; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Cinnamon; 1/2 teaspoons Ginger; 1/4 teaspoons Nutmeg; 1 teaspoon Vanilla Extract; 1/2 teaspoons Salt; FOR THE CREAM:; 1 cup Heavy Cream; 1 teaspoon Cornstarch; 1 teaspoon Powdered Sugar; 8 ounces, weight Ricotta Cheese; 1/2 cups Mango Flavored Jello Powder; FOR THE TOPPING:; 1 cup Pecans, Chopped

Servings: persons

FOR THE CAKE:
2 whole Eggs
1/2 cups Brown Sugar
1/4 cups Canola Oil
1/4 cups Applesauce (unsweetened)
2 Tablespoons Honey
1-1/2 cup Carrot, Grated
1 cup Zucchini, Grated
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Cinnamon
1/2 teaspoons Ginger
1/4 teaspoons Nutmeg
1 teaspoon Vanilla Extract
1/2 teaspoons Salt
FOR THE CREAM:
1 cup Heavy Cream
1 teaspoon Cornstarch
1 teaspoon Powdered Sugar
8 ounces, weight Ricotta Cheese
1/2 cups Mango Flavored Jello Powder
FOR THE TOPPING:
1 cup Pecans, Chopped

1
Preheat your oven to 350u00b0F. Line a brownie pan (8x8 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.
2
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.
3
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.
4
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.
5
In a medium bowl beat the ricotta with the Jello powder until well combined. Add whipped heavy cream and beat until combined.
6
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.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CAKE:, 2 whole Eggs, 1/2 cups Brown Sugar, 1/4 cups Canola Oil, and more.

Yes, Carrot Zucchini Bars With Mango Ricotta Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!