Ingredients:
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 carrots
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)
Directions:
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.
Servings: 24
Time preparation: 25 min.
Time total: 45 min.