Carrot-Pumpkin Bars With Orange Icing

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Finely shredded orange peel
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
3		Eggs - beaten
1 1/2 cups	240g / 8.5oz	Packed brown sugar
1 cup	237ml	Canned pumpkin
2/3 cup	157ml	Cooking oil
1/4 cup	59ml	Milk
1 teaspoon	5ml	Vanilla
1 cup	110g / 3.9oz	Finely shredded carrots
1 cup	146g / 5.1oz	Chopped walnuts
		Orange icing
		Walnut halves - optional

Recipe Instructions

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 desired, 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 1 1/2 cups sifted powdered sugar and enough orange liqueur or orange juice (1-2 tablespoons) to make an icing that is easy to drizzle.

Source:
Unknown Cookbook

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