Carrot-pumpkin bars with orange icing

Yield: 36 Servings

Measure Ingredient
2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Finely shredded orange peel
½ teaspoon Baking soda
¼ teaspoon Salt
3 Eggs; beaten
1½ cup Packed brown sugar
1 cup Canned pumpkin
⅔ cup Cooking oil
¼ cup Milk
1 teaspoon Vanilla
1 cup Finely shredded carrots
1 cup Chopped walnuts
Orange icing
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

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