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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I'm not sure where I got this recipe from, but I've had it in my recipe stash for a long time. This is a diffirent kind of carrot cake, with a crumb topping. It resembles more of a coffeecake. It is easy to make using a food processor. Ingredients:
1/2 cup butter (or margarine) |
1 cup sugar |
1 egg |
1 1/2 teaspoons vanilla |
1 cup sour milk (add 1 teaspoon vinegar to sour) |
1 1/2 cups carrots, grated |
2 cups pastry flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 teaspoon salt |
1/2 cup brown sugar |
4 tablespoons flour |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350*. Process butter, sugar, egg, vanilla, milk and carrots until well-blended and carrots are finer.
2. Combine dry ingredients in a bowl. Pour carrot mixture over, stirring to blend. Pour in greased 9 x 9 pan.
3. TOPPING: Combine brown sugar, flour and melted butter. Sprinkle over cake batter.
4. Bake 350* for 40-45 minutes.
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