Carrot Pumpkin Bars with Orange Icing
Brighten up your dessert table with these irresistibly moist Carrot Pumpkin Bars topped with a zesty Orange Icing! Perfectly spiced with cinnamon and ginger, these bars combine the earthy sweetness of pumpkin puree and freshly grated carrots for a flavorful, tender bite. A silky orange-infused icing adds a refreshing citrus twist, making this the ultimate fall dessert with a hint of sunshine. Ready in under an hour, this easy recipe is a crowd-pleaser for gatherings, potlucks, or an indulgent treat at home. Whether you’re craving a unique seasonal dessert or a sweet snack, these bars deliver both comfort and sophistication with every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup pumpkin puree
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.25 cup unsalted butter
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat with an electric mixer on medium speed until slightly thickened and pale, about 1-2 minutes.
Reduce the mixer speed to low and slowly add the vegetable oil, followed by the pumpkin puree. Mix until fully combined.
Add the dry ingredients to the wet ingredients in batches, mixing after each addition until no dry streaks remain.
Fold in the grated carrots and vanilla extract with a spatula until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
For the icing, beat the powdered sugar and unsalted butter together in a medium bowl until smooth and creamy.
Add the orange juice and orange zest, and beat again until the icing is glossy and spreadable.
Once the bars are completely cool, spread the orange icing evenly over the top.
Cut the bars into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 761.2 g | 277% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 552.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 323 mg | 25% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1438 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
