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Carrot-Pumpkin Bars with Orange Icing


We replaced part of the pumpkin with shredded carrot to make the bars less dense and give them a bit more texture.

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  • 2 c. all-purpose flour
  • 2 t. baking powder
  • 1 t. finely shredded orange peel
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 3 eggs, beaten
  • 1 1/2 c. packed brown sugar
  • 1 c. canned pumpkin
  • 2/3 c. cooking oil
  • 1/4 c. milk
  • 1 t. vanilla
  • 1 c. finely shredded carrots
  • 1 c. chopped walnts
  • Orange Icing


Servings 36
Preparation time 40mins
Cooking time 60mins


Step 1

Heat oven to 350. Stir together flour, baking powder, orange peel, baking soda and salt in a large mixing bowl. Combine eggs and brown sugar in a medium bowl. Stir pumpkin, oil, milk, and vanilla into egg mixture. Stir in carrots and walnuts. Add egg mixture to flour mixture, stirrin gwiht a wooden spoon till combined. Spread batter in a greased 15x10x1 inch baking pan.

Bake for 20-25 minutes or till wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Drizzle with Orange icing; cut into trangles or squares. Makes 36.

Orange icing: Combine 1 1/2 c. sifted powdered sugar and 1 tblsp orange liquur. Add inough orange juice (about 1 tbsp) to make an icing that is easy to drizzle.

To store: cover and stor in the refrigerator up to 1 week.


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