Easy carrot crumb cake

8 Servings

Ingredients

Quantity Ingredient
1½ cup Bisquick original baking mix
½ cup Granulated sugar
¼ cup Milk
2 tablespoons Margarine or butter; melted
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Vanilla
1 Egg
1 cup Shredded carrots (about 1-1/2 medium)
½ cup Flaked coconut
½ cup Finely chopped pecans
¼ cup Packed brown sugar
¼ cup Bisquick original baking mix
2 tablespoons Margarine or butter; softened
½ cup Powdered sugar (up to)
3 teaspoons Milk

Directions

HEAT oven to 350 degrees. Grease and flour square pan, 8x8x2 inches. Mix 1-½ cups baking mix, the granulated sugar, ¼ cup milk, 2 tablespoons melted margarine, the cinnamon, nutmeg, vanilla and egg in large bowl. Beat on low speed until smooth. Stir in carrots. Spread in pan.

MIX remaining ingredients except powdered sugar and 2 to 3 teaspoons milk thoroughly. Sprinkle over batter.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Mix powdered sugar and 2 to 3 teaspoons milk until smooth and drizzling consistency; drizzle over warm cake. 8 servings.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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