Instructions: Grease a 15x10x1 inch baking pan; set aside.

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

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

Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake in a 350 oven for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Orange Icing and cut into triangles or bars. If diseired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days.

Makes 36.

ORANGE ICING: In a mixing bowl combine 1 1/2 cups sifted powdered sugar and enough orange liqueur or orange juice (1-2 tablespoons) to make an icing that is easy to drizzle.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.