| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | All newly t, Dessert | 36 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Finely shredded orange peel |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3 | Eggs; beaten | |
| 1 1/2 | c | Packed brown sugar |
| 1 | c | Canned pumpkin |
| 2/3 | c | Cooking oil |
| 1/4 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | Finely shredded carrots |
| 1 | c | Chopped walnuts |
| Orange icing | ||
| Walnut halves; optional |
INSTRUCTIONS
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 20-25 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 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 1/2 cups sifted powdered sugar and enough orange liqueur or orange juice (1-2 tablespoons) to make an icing that is easy to drizzle. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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