I can't wait for every October for two reasons: 1) Halloween is one of my favorite holidays, 2) I can't wait to make these sweet treats!
2 tsp baking powder
1 tsp orange zest
1/2 tsp baking soda
1/4 tsp salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup finely shredded carrots (about 1-2 large carrots)
1 cup walnuts or pecans, chopped
1 1/2 cups powdered sugar
1 -2 Tbsp orange juice
walnut or pecan halves
Preheat
oven to 350 degrees F. 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 chopped nuts. 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.
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 chopped nuts. 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.
For
Orange Icing:
In a mixing bowl combine powdered sugar and enough orange juice to make an icing that is easy to drizzle.
Spread with icing; cut into triangles or bars. Top each piece with a walnut or pecan half.
In a mixing bowl combine powdered sugar and enough orange juice to make an icing that is easy to drizzle.
Spread with icing; cut into triangles or bars. Top each piece with a walnut or pecan half.
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