As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.

Prep Time : 0:30 | Cook Time : 0:30 | Total Time : 1:00 | Serving : 16 person.

Ingredients

• 1 cup wholemeal self-raising flour

• 1/2 cup self-raising flour

• 1 teaspoon ground cinnamon

• 1 teaspoon bicarbonate of soda

• 2/3 cup firmly packed brown sugar

• 1 carrot, coarsely grated

• 2 zucchini, coarsely grated

• 1/2 cup sultanas

• 2/3 cup vegetable oil

• 3 eggs, lightly beaten

• Lemon zest, to serve (optional)

Lemon Vanilla Icing

• 1 cup pure icing sugar, sifted

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Method

• Step 1

  Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.

• Step 2

  Combine ours, cinnamon, bicarbonate of soda and brown sugar in a bowl. Add carrot, zucchini, sultanas, oil and egg. Stir to combine. Pour mixture into prepared pan. Level top.

• Step 3

  Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.

• Step 4

  Make Lemon Vanilla Icing: Combine sugar, juice and vanilla in a small bowl until smooth and of drizzling consistency. If mixture is a little thick, add a few teaspoons of water and stir until smooth.

• Step 5

  Drizzle icing over top of cake. Sprinkle with lemon zest, if using. Stand for 30 minutes or until set. Cut into bars. Serve.