Carrot-Zucchini Bar Cookies With Cream Cheese Frosting

• 2/3 c. firmly packed light brown sugar
• 1/2 c. (1 stick) unsalted butter or margarine (at room temperature)
• 1 (3 oz.) pkg. cream cheese (at room temperature)
• 1 egg
• 1 tsp. vanilla
• 1 1/2 c. unsifted all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 c. coarsely grated carrots
• 2/3 c. coarsely grated zucchini (excess liquid squeezed out)
• 1/2 c. golden raisins

1. Preheat oven to moderate (350u0b0).
2. Grease a 9 x 9 x 2-inch square baking pan.
3. Beat together brown sugar, butter and cream cheese in large bowl with electric mixer until fluffy.
4. Beat in egg and vanilla.
5. Beat in flour, baking powder and salt until well blended.
6. Stir in carrots, zucchini and raisins.
7. Spoon into prepared pan evenly.
8. Bake at 350u0b0 for 30 minutes.
9. Cool in pan on wire rack for 10 minutes.
10. Invert cake on wire rack; cool completely.
11. Spread frosting on top.

brown sugar, butter, cream cheese, egg, vanilla, flour, baking powder, salt, carrots, zucchini, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501319 (may not work)