Carrot Bars

By Stephanie Gallagher

southernfood.about.com

Carrot Pumpkin Bars with Orange Glaze

Stephanie Gallagher

Carrot Bars

Carrot bars are a wonderful alternative to carrot cakewhen you want something easy and portable. Make these carrot pumpkin bars with orange icing for your next potluck, picnic, bake sale or holiday dinner. Kids just love them!

Ingredients:

• 8 oz. baby carrots
• 1/4 cup water
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/4 cup pumpkin puree
• 2 large eggs
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. mace
• 1/2 cup orange juice
• For the Glaze:
• 1-1/2 cups powdered sugar
• 1/2 cup orange juice

Preparation:

1. Place carrots and water in a microwave-safe container. Heat on high power for 5 minutes. Stir and mash lightly with a fork. Heat on high another 2 minutes. If carrots aren't soft enough to mash completely, continue heating in 2-minute increments, until carrots are soft enough to mash them completely. Mash and set aside.


2. Preheat oven to 350 degrees F. Grease a 9 x 13 pan.


3. Beat butter and sugar together with an electric mixer on medium until fluffy.


4. Add pumpkin puree, eggs and vanilla, beating until well-combined.


5. In a small bowl, whisk together the flour, baking powder, salt, cinnamon and mace.


6. Add 1/3 of the flour mixture to the butter mixture, beating until incorporated. Add 1/3 of the orange juice, beating well. Continue alternating between the flour and orange juice.


7. Fold in the mashed carrots. Pour batter into prepared pan. Bake 30-35 minutes until a knife inserted in the center comes out clean.


8. Cool completely. Meanwhile, prepare the glaze by whisking together the powdered sugar and orange juice. Drizzle over carrot bars once they are completely cooled.

Cut into squares to serve.