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Carrot Crumb Cake Recipe
|Soft margarine/Butter||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Sugar||1 Cup (16 tbs) (About 250 Milliliter)|
|Vanilla||1 1⁄2 Teaspoon (About 7 Milliliter)|
|Shredded carrot||1 Cup (16 tbs) (Use Raw Ones, About 250 Milliliter)|
|Pastry flour||2 Cup (32 tbs) (About 500 Milliliter)|
|Baking powder||2 Teaspoon (About 10 Milliliter)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Nutmeg||1⁄4 Teaspoon (About 1 Milliliter)|
|Baking soda||1⁄2 Teaspoon (About 2 Milliliter)|
|Sour milk||2⁄3 Cup (10.67 tbs) (About 150 Milliliter)|
|Crumb topping||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2935 Calories from Fat 961
% Daily Value*
Total Fat 106 g163.8%
Saturated Fat 20 g99.8%
Trans Fat 0.3 g
Cholesterol 211.5 mg
Sodium 4929.8 mg205.4%
Total Carbohydrates 446 g148.7%
Dietary Fiber 29.1 g116.3%
Sugars 230.9 g
Protein 57 g113.2%
Vitamin A 510% Vitamin C 16.5%
Calcium 152.8% Iron 26.8%
*Based on a 2000 Calorie diet
Sift dry ingredients together and add alternately with the sour milk.
Spread in a greased 9 x 9 inch (2.5 L) pan.
Sprinkle with Crumb Topping and bake at 350F (180C) for 45 minutes.
Cool and cut in squares.