Yield: 36 Servings
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 teaspoon||Finely shredded orange peel|
|½ teaspoon||Baking soda|
|1½ cup||Packed brown sugar|
|1 cup||Canned pumpkin|
|⅔ cup||Cooking oil|
|1 cup||Finely shredded carrots|
|1 cup||Chopped walnuts|
|Walnut halves; optional|
Grease a 15x10x1 inch baking pan; set aside.
In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside.
In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk and vanilla. Then stir in carrots and walnuts.
Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake in a 350 oven for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Orange Icing and cut into triangles or bars. If diseired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days. Makes 36.
ORANGE ICING: In a mixing bowl combine 1½ cups sifted powdered sugar and enough orange liqueur or orange juice (1-2 tablespoons) to make an icing that is easy to drizzle.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997