Carrot Zucchini Bars with Mango Ricotta Cream

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Ingredients

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

Instructions

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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