Friday, October 7, 2011

Carrot-Pumpkin Bars with Orange Icing

So, it is fall. In fact, it is October, already! But does it feel like it here, deep in the heart of Texas?


So what I am doing this season is making food that make me think of that elusive season called "Fall".

A family favorite is a recipe from my Better Homes and Gardens Baking Book, slightly modified. The original recipe calls for orange zest. Frankly, I don't usually have oranges around to zest, so I always leave it out. And I don't make the glaze for it either.

I will go ahead and give you the original recipe so that you can try it however you want.

Carrot-Pumpkin Bars with Orange Icing

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 beaten eggs
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 recipe Orange Icing (see below)
Walnut halves (optional)

1. Grease a 15x10x1-inch baking pan; set aside. In a large mixing bowl stir together flour, baking powder, orange peel, baking soda and salt. Set mixture aside.

2. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, cooking oil, milk, and vanilla. Stir in carrots and walnuts. Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in the prepared pan.

3. Bake in a 350 degree oven 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 and cut into triangles or squares. If desired, garnish each with a walnut half. Store, covered, in the refrigerator.

Orange Icing

In a mixing bowl combine 1 1/2 cups sifted powdered sugar and enough orange liqueur or orange juice (1 to 2 tablespoons) to make an icing that is easy to drizzle.

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