Carrot Pumpkin Bars with Orange Icing

This was a brand new recipe for me. I found it online and it is great. The icing is a little sweet so if you want it less sweet you should probably use less powdered sugar.

 

Ingredients

• 2 cups flour
• 2 teaspoons. baking powder
• 1 tablespoon orange zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2/3 cup cooking oil
• 1/4 cup soy milk
• 1 teaspoon vanilla
• 1 cup carrots, grated
• 1/2 cup walnuts, chopped

The original recipe calls for egg replacements but I used real eggs. I also only used 1/2 cup walnuts instead of a full cup to make it less nutty.

Orange Icing

• 1 1/2 cups sifted powdered sugar
• 3 tablespoons orange juice
• 1 tablespoon orange zest

Directions

1. Grate the carrots and chop the walnuts.
2. Mix the flour, baking soda, baking powder, salt and zest in a large bowl.
3. In a separate bowl, mix the pumpkin puree, brown sugar, spices, oil and vanilla.
4. In a third small mixing bowl, mix and beat the eggs and add the soy milk.
5. Preheat the oven to 350 F.
6. Oil a 15 x 10 x 1 baking pan.
7. Combine the pumpkin puree mixture with the flour mixture.
8. Add the grated carrots and chopped walnuts.
9. Pour the batter onto the oiled baking pan and spread evenly.
10. Place in the oven to bake for 20-25 minutes.

To make the icing

1. Put the powdered sugar in a small bowl.
2. Gradually add the orange juice, stirring while you add. I added a half teaspoon more to make the icing more syrupy.
3. If you wish to drizzle the glaze then it should be a bit more liquid then if you wish to spread it evenly over the top.

That’s it! This was really really good.

I found this recipe while reading a fellow blogger’s blog at vegalicious.org.