Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease and flour a 9x13 inch pan. in a small bowl, combine flours, baking powder, cinnamon and salt; set aside. in a large bowl with electric mixer at high speed, beat margarine, sugar, eggs until fluffy and light. on low speed, mix in flour mixture until well blended. stir in carrot, zucchini, and sunflower seeds. spread batter in pan and bake 30 to 35 minutes at 350 degrees f. cool completely on wire rack. frost with cream cheese frosting. ----creamcheese frosting----. stir all frosting ingredients together until smooth and creamy.

Target recipe: adjust rack to lower third of oven; preheat oven to 400 degrees. line a baking sheet with parchment paper. sift together flour, baking powder and salt into a large bowl. cut in butter until mixture resembles coarse meal. toss in carrot and zucchini. gradually add milk, stirring until dough forms a cohesive ball. working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick. using a floured knife, cut into sixteen 1 1/2-inch squares. set squares 1 1/2 inches apart on baking sheet. bake for about 15 to 20 minutes, until the biscuits are pale golden. serve warm or cool. or let cool completely, wrap in aluminum foil and freeze. reheat in a 325 degrees oven for about 10 minutes.