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Makes 36 bars

1. Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; set aside.

2. In a large mixing bowl stir together the flour, baking powder, orange peel, baking
   soda, and salt. Set the flour mixture aside.

3. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and
   vanilla. Then stir in carrots and chopped walnuts.

4. Add egg mixture to flour mixture, stirring with a wooden spoon until combined.

5. Spread batter into the prepared pan.

6. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.

7. Cool in pan on a wire rack. Spread with Orange Icing; cut into triangles or bars. If desired, garnish each with a walnut half.

Store in an airtight container in the refrigerator for up to 3 days.

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.

Make-Ahead Tip: Bake bars as directed; cool completely. Do not drizzle with icing. Place cut bars in a freezer container and freeze for up to 1 month. Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as directed.

Nutritional facts per serving
calories: 137, total fat: 7g, saturated fat: 1g, cholesterol: 18mg, sodium: 63mg, carbohydrate: 18g, fiber: 1g, protein: 2g, vitamin A: 24%, vitamin C: 1%, calcium: 3%, iron: 4%

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