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Carrot Pumpkin Bars With Orange Icing

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Orange peel 1 Teaspoon, finely shredded
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 3 , beaten
  Brown sugar 1 1⁄2 Cup (24 tbs) (packed)
  Canned pumpkin 1 Cup (16 tbs)
  Cooking oil 2⁄3 Cup (10.67 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Carrots 1 Cup (16 tbs), finely shredded
  Walnuts 1 Cup (16 tbs), chopped
  Powdered sugar 1 1⁄2 Cup (24 tbs), sifted
  Orange liqueur/Orange juice 1 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs) (as needed)
Directions

GETTING READY
1. Preheat oven to 350° Fahrenheit.
2. Grease a 15x10x1 inch baking pan with butter; keep aside.

MAKING
3. In a large mixing bowl, mix flour with baking powder, orange peel, baking soda, and salt; keep aside.
4. In a medium mixing bowl, mix together eggs and brown sugar.
5. Add pumpkin, oil, milk, and vanilla; stir to mix.
6. Add carrots and walnuts; mix well and add to the flour mixture; using a wooden spoon stir until well combined.
7. Into the prepared pan, spread mixture and bake in preheated oven for 20 to 25 minutes until it passes the toothpick test.
8. Remove pan to a wired rack and let cool down.

FINALISING
9. In a mixing bowl, mix sugar and orange liqueur.
10. Gradually add about 1 tablespoon of orange juice and mix until the icing is of drizzling consistency.
11. On top of the cake, drizzle icing and cut into bars or triangles, as desired.
12. Store in covered box and refrigerate.

SERVING
13. Serve Carrot Pumpkin Bars with Orange Icing in individual dessert plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
16

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