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?

NO!

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.