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.

Carrot-Pumpkin Bars with Orange Icing
Carrot-Pumpkin Bars with Orange Icing

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

36

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

36

servings

Ingredients

  • 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

Directions

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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