Ingredientes para Carrot Pumpkin Bars With Orange Icing
- All Purpose Flour
- 2 teaspoons baking powder
- Orange Rind
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup packed light brown sugar
- Canned Pumpkin
- Cooking Oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Carrot
- Walnuts
- 2 cups powdered sugar
- Orange Liqueur
- Walnut Halves
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Cómo preparar Carrot Pumpkin Bars With Orange Icing
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, orange peel, baking soda, and salt. Set aside.
- In a medium bowl, beat together the eggs and brown sugar until light and fluffy.
- Stir in the pumpkin puree, oil, milk, and vanilla extract until well combined.
- Fold in the grated carrots and chopped walnuts.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack before frosting.
- For the orange icing: In a small bowl, whisk together the powdered sugar and orange liqueur or juice until smooth and easy to drizzle. Add more liquid if needed to reach desired consistency.
- Drizzle the icing over the cooled bars.
- Cut into 36 triangles or bars.
- Garnish with walnut halves, if desired.
- Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted bars for up to 1 month. Thaw for 15 minutes before serving and add icing.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
85g
Fat
6g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Lunch Snacks Fruit Vegetables American Oven Potluck Dinner Party Finger Food Holiday Event Cookies And Brownies Bar Cookies Nuts Dietary Gifts Christmas Thanksgiving Valentines Day Citrus Oranges Carrots Brunch To Go Equipment Number Of Servings Presentation Served Cold
