Recipe - Carrot-Pumpkin Bars With Orange Icing

2 cup Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Finely shredded orange peel
One half teaspoon Baking soda
One fourth teaspoon Salt
3 Eggs; beaten
1 One half cup Packed brown sugar
1 cup Canned pumpkin
2/3 cup Cooking oil
One fourth cup Milk
1 teaspoon Vanilla
1 cup Finely shredded carrots
1 cup Chopped walnuts
Orange icing
Walnut halves; optional

Grease a 15x10x1 inch baking pan; set aside.

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

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

Add egg mixture to flour mixture, stirring with a wooden spoon until
combined. Spread batter into the prepared pan. Bake in a 350 oven for 2025
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 bars. If diseired, garnish each with a walnut half. Store in
an airtight container in the refrigerator for up to 3 days. Makes 36.

ORANGE ICING: In a mixing bowl combine 1 One half cups sifted powdered sugar and
enough orange liqueur or orange juice (12 tablespoons) to make an icing
that is easy to drizzle.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997