Carrot Pumpkin Bars With Orange Icing
Delicious carrot pumpkin bars with a zesty orange icing combine warm spices and fresh vegetables, perfect for a cozy dessert or teatime treat that appeals to all ages.
Ingredients
- 2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon finely shredded orange peel ⓘ
- 1/4 teaspoon salt ⓘ
- 3 eggs ⓘ
- 1 1/2 cups packed brown sugar ⓘ
- 1 cup canned pumpkin ⓘ
- 1/4 cup milk ⓘ
- 2/3 cup cooking oil ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup finely shredded carrots ⓘ
- 1 cup chopped walnuts or pecans ⓘ
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 15 x 10 x 1 inch pan and 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.
- Stir in shredded carrots and chopped walnuts or pecans.
- Add the egg mixture to the flour mixture, stirring with a wooden spoon until combined.
- Spread the 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 the pan on a wire rack.
- Spread with orange icing.
- Cut into triangles or bars.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the cooking oil with unsweetened applesauce for a healthier option. If you don't have walnuts or pecans, try sunflower seeds or omit them altogether. For a zesty twist, add a teaspoon of ginger or cinnamon to the batter. These bars also freeze well, making them perfect for meal prep.
Serving Suggestions
These bars are delicious on their own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a cup of coffee or tea and are perfect for breakfast or as an afternoon snack. For a festive touch, serve alongside Grandma Lawson's Lemon-Lime Jello Salad for a delightful spread.
Storage & Reheating
Store leftover carrot pumpkin bars in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to three months. To reheat, simply microwave for 15-20 seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pumpkin Bars With Orange Icing contains roughly 522 calories, with 5g protein, 54g carbohydrates, and 33g fat. It is an excellent source of vitamin A (59% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 914mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Simply roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. You'll need about 1 1/4 cups of pureed fresh pumpkin to replace the canned version. Make sure to drain any excess moisture for the best results.
How do I make the orange icing?
To make the orange icing, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice and a teaspoon of orange zest in a bowl. Mix until smooth and drizzle over the cooled bars. Adjust the consistency by adding more sugar or juice as needed for your desired thickness.
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking powder and other ingredients are also gluten-free to ensure the entire recipe is suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).