Yield: 24 servings
|2 teaspoons||Baking powder|
|½ teaspoon||Ground nutmeg|
|¾ cup||Unsalted butter; softened|
|¼ cup||Orange juice; freshly squeez|
|1 teaspoon||Orange zest; grated|
|1 teaspoon||Vanilla extract|
|⅓ cup||Orange juice freshly squeezed|
|2 teaspoons||Orange zest; grated|
|½ cup||Unsweetened flaked coconut optional|
|1 cup||Carrots; mashed, cooked|
|1½ cup||Confectioner's sugar|
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 350 F.
In a small bowl, sift together the flour, baking powder, salt, and nutmeg; set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the egg and vanilla. Alternately add the flour mixture and orange juice and zest in three parts, beating well after each addition. Stir in the coconut and carrots and mix well.
Pour into a greased 8- x 11-inch baking pan and bake for 35 mins.
Meanwhile, prepare the glaze. Using a wire whisk, combine the glaze ingredients in a bowl. Spread on the orange squares after cooling and cut into squares. If a thicker glaze is desired, add more confectioners' sugar by the tsp when whisking.