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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
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 to 2 tablespoons orange liqueur or orange juice
Walnut halves (optional)

Preheat oven to 350. Grease a 15 x 10 x 1-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.

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.

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