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Carrot-Pumkin Bars With Orange Icing
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Recipe Information
Terri McK

Serves/Makes:36 bars

  • 2 cups (475 ml) all-purpose flour
  • 2 tsp (10 ml). baking powder
  • 1 tsp (5 ml). shredded orange peel
  • 1/2 tsp (2 ml). baking soda
  • 1/4 tsp (1 ml). salt
  • 3 eggs, beaten
  • 1-1/2 cups (350 ml) packed brown sugar
  • 1 cup (225 ml) canned pumkin (Libby's)
  • 2/3 cup (150 ml) oil
  • 1/4 cup (60 ml) milk
  • 1 tsp (5 ml). vanilla
  • 1 cup (225 ml) shredded carrots
  • 1 cup (225 ml) walnuts, chopped
  • orange icing (see recipe)
  • walnut halves-garnish
  • 1-1/2 cups (350 ml) sifted powdered sugar
  • 2 or 3 tbs (45 ml) orange liqueur or orange juice
  • Preheat oven to 350 degrees (175 C.).
  • Grease 15x10x1-inch baking pan.
  • In large bowl combine flour, orange peel, baking powder, baking soda, and salt; set aside.
  • In another bowl combine eggs and sugar.
  • Stir in pumpkin, oil, milk, and vanilla
  • Stir in shredded carrots and walnuts.
  • Add egg mixture to flour mixture stirring with wooden spoon.
  • Spread batter into prepared pan.
  • Bake at 350 degrees (175 C.) for 25 minutes.
  • Cool on wire rack.
  • Orange Icing:
  • In mixing bowl add sugar and enough liqueur to make easy for drizzling over cooled bars.
  • Spread icing and cut into triangle bars.
  • Garnish with half of a walnut for each bar.
  • Store in airtight container in refrigerator.
This has a wonderful flavour and is great for all occasions.

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