Prep 25 mins
Cook 20 mins
This recipe came from BHG.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon finely shredded orange rind
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 eggs, beaten
- 1 1⁄2 cups packed brown sugar
- 1 cup canned pumpkin
- 2⁄3 cup cooking oil
- 1⁄4 cup milk
- 1 teaspoon vanilla
- 1 cup finely shredded carrot
- 1 cup chopped walnuts
- 1 1⁄2 cups sifted powdered sugar
- 1 -2 tablespoon orange liqueur or 1 -2 tablespoon orange juice
- walnut halves (optional)
- Preheat oven to 350 degrees F.
- 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 chopped walnuts.
- Add egg mixture to flour mixture, stirring with a wooden spoon until combined.
- Spread batter into the prepared pan.
- Bake for 20 to 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; 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 bars.
- For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur or orange juice to make an icing that is easy to drizzle.
- 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.
This is a wonderful recipe I was going to post myself. It is very soft and moist with a contrast of carrot, nuts and orange. Would be nice for Thanksgiving. I make it in a 13x9x2 baking pan and bake for 28 to 33 minutes. Also frozen orange juice concentrate works well for the frosting. Enjoy! Try cutting them in triangles.