Carrot-Pumpkin Bars With Orange Icing
January 21, 2012
"This recipe is from the "Better Homes and Gardens Complete Book of Baking". This is a wonderful recipe. It is very soft and moist with a contrast of carrot, nuts and orange. It would be nice for Thanksgiving. Enjoy! Try cutting them into triangles."
- Serving Size: 1 (67.1 g)
- Calories 236
- Total Fat - 10.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 26.3 mg
- Sodium - 97.8 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 0.8 g
- Sugars - 25.7 g
- Protein - 2.9 g
- Calcium - 45.1 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Preheat oven to 350F. Grease a 15x10x1-inch or 13x9x2-inch baking pan; set aside.
In a large mixing bowl whisk together the flour, baking powder, orange zest, baking soda, and salt. Set aside.
In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts.
Add egg mixture to flour mixture, stirring with a wooden spoon until combined.
Spread batter into prepared baking pan. Bake for 20 to 25 minutes in a 15x10x1 pan or 28 to 33 minutes in a 13x9x2 baking pan, or until tests done. Cool in pan on a wire rack.
For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur, orange juice or orange concentrate to make an icing that is easy to drizzle.
Spread cooled cake with orange icing; cut into triangles or bars. If desired, garnish each bar with a walnut half.
Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tip: Bake bars as directed; cool completely. Do not drizzle with icing. Place cut bars in a freezer container and freeze for up to 1 month. Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as directed.
Tips & Variations
No special items needed.