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Carrot-Pumpkin Bars with Orange Icing

Makes: 36 servings
Prep 25 mins Bake 350°F 20 mins to 25 mins
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  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
  • Orange Icing:
  • 1 1/2  cups  sifted powdered sugar
  • 1 - 2  tablespoons  orange liqueur or orange juice
  •  Walnut halves (optional)

1. Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; set aside.

2. In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside.

3. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts.

4. 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 bars.

For Orange Icing::

5. 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.

From the Test Kitchen
  • Bake bars as directed; cool completely. Do not drizzle with icing. Place cut bars in a freezer container and freeze for up to 1 month. Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as directed.
Nutrition Facts (Carrot-Pumpkin Bars with Orange Icing)
  • Servings Per Recipe 36,
  • cal. (kcal) 137,
  • Fat, total (g) 7,
  • chol. (mg) 18,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 247,
  • vit. C (mg) 1,
  • sodium (mg) 63,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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