Carrot-Pumpkin Bars With Orange Icing

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 24 servings
  • CAKE


  • 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

Step 1

Preheat oven to 350F. Grease a 15x10x1-inch or 13x9x2-inch baking pan; set aside.

Step 2

In a large mixing bowl whisk together the flour, baking powder, orange zest, baking soda, and salt. Set aside.

Step 3

In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts.

Step 4

Add egg mixture to flour mixture, stirring with a wooden spoon until combined.

Step 5

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.

Step 6

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.

Step 7

Spread cooled cake with orange icing; cut into triangles or bars. If desired, garnish each bar with a walnut half.

Step 8

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.



SO delicious, I just made them and making them again this week, thank you very much, we loved them!

review by:
(18 Oct 2015)