Carrot Crumb Cake Recipe
Ingredients
1/2 cup soft margarine or butter 125 mL
1 cup sugar 250 mL
1 egg
1 1/2 tsp vanilla 7 mL
1 cup shredded raw carrot 250 mL
2 cups pastry flour 500 mL
2 tsp baking powder 10 mL
1 tsp salt 5 mL
1/4 tsp nutmeg 1 mL
1/2 tsp baking soda 2 mL
2/3 cup sour milk 150 mL
Crumb Topping
Directions
Beat the margarine, sugar and egg together until fluffy, then stir in the vanilla and shredded carrot.
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.
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.
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