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1
Preheat oven to 350 degrees F.
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2
Grease a 15x10x1-inch baking pan; set aside.
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3
In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt.
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4
Set the flour mixture aside.
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5
In a medium bowl combine eggs and brown sugar.
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6
Stir in pumpkin, oil, milk, and vanilla.
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7
Then stir in carrots and chopped walnuts.
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8
Add egg mixture to flour mixture, stirring with a wooden spoon until combined.
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9
Spread batter into the prepared pan.
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10
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
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11
Cool in pan on a wire rack.
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12
Spread with Orange Icing; cut into triangles or bars.
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13
If desired, garnish each with a walnut half.
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14
Store in an airtight container in the refrigerator for up to 3 days.
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15
For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur or orange juice to make an icing that is easy to drizzle.
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16
Make-Ahead Tip: Bake bars as directed; cool completely.
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17
Do not drizzle with icing.
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18
Place cut bars in a freezer container and freeze for up to 1 month.
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19
Before serving, thaw for 15 minutes.
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20
Prepare Orange Icing and drizzle as directed.
