This is a very tasty treat for the weekend. It’s lovely and moist and has a great flavor. We’re looking forward to enjoying it in the fall when we have pumpkins again.

Carrot-Pumpkin Bars with Orange Icing

Yield: 24 bars


  • 2 cup flour
  • 2 teaspoons. baking powder
  • 1 tablespoon orange zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 egg replacements
  • 1 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2/3 cup cooking oil
  • 1/4 cup soy milk
  • 1 teaspoon vanilla
  • 1 cup carrots, grated
  • 1 cup walnuts, chopped

for the orange icing:

  • 1 1/2 cups sifted powdered sugar
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest

Cutting Carrot-Pumpkin Bars with Orange Icing


  1. Grate the carrots and chop the walnuts.
  2. Mix the flour, baking soda, baking powder, salt and zest in a large bowl.
  3. In a separate bowl, mix the pumpkin puree, brown sugar, spices, oil and vanilla.
  4. In a third small mixing bowl, mix and beat the egg replacements and add the soy milk.
  5. Preheat the oven to 350 F / 177 C.
  6. Oil a 15X10X1 baking pan.
  7. Combine the pumpkin puree mixture with the flour mixture.
  8. Add the grated carrots and chopped walnuts.
  9. Pour the batter onto the oiled baking pan and spread evenly.
  10. Place in the oven to bake for 20-25 minutes.

While the bars are baking prepare the orange glaze:

  1. Put the powdered sugar in a bowl.
  2. Gradually add the orange juice, stirring while you add.
  3. If you wish to drizzle the glaze then it should be a bit more liquid then if you wish to spread it evenly over the top.

When the bars are ready (the center springs back after lightly touching), remove from the oven and allow to completely cool before frosting.
Cut in bar or triangle shapes and enjoy.


This can also become a cake, if you use a smaller baking dish. It would then be about 8 servings depending on size you cut.