Carrot-pumpkin bars with orange icing
36 Servings
Ingredients
| Quantity | 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 | ||
Directions
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